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  1. Not vegan, but happy to try all these recipes. So versatile. A widow, so each recipe gets added to what meat I have on hand. Thank you
    J H

    1. So pleased to hear you enjoyed it, Julia! I refuse to eat this soup without the rice ball! haha Thank you for the review x

  2. Hi:

    This looks wonderful!!!! We have severe peanut allergies in our family (anaphylactic reactions).

    Can I use cashew butter instead of peanut butter and swap out any peanut oil for olive oil, or canola oil, or grape seed oil, or coconut oil, or quinoa sesame oil?

    Also, I often have leftover kabocha squash, can I add it to this dish? I appreciate your advice.

    Thank you very much, but

    Bunny Peters

    1. Hi Bunny! Hmm, I’ve never tried it with cashew butter, so I can’t confidently recommend it. You could certainly use kabocha squash or whatever veggies you’d like, and you can use any of the oils you’ve listed. Perhaps try with a different butter and see how it goes.

  3. Super simple amazing flavour!
    I made this dish for dinner and it was amazing. Simple ingredients. I had everything in my cupboard. So easy and really tasty. Also recommended serving with crushed roasted cashews. Thank you x

  4. I made this today, including the rice balls. Didn’t have any pumpkin or squash to hand so used sweet potato. It was DIVINE!

    Thank you for sharing it.

  5. At first I thought this was going to be like a curry but it’s more like a pumpkiny peanuty bowl of amazingness lol. You wouldn’t even be able to tell it’s vegan it’s so flavourful! Probably one of the first recipes I have actually followed by the book and not added anything else… oh and you definitely need to have the rice balls to go with it. I will be adding this to my go-to recipes!!

  6. I blanched then roasted some sugar pumpkin, tomatoes, peanuts, and parsnips, then blitzed them into a base with garlic and seasonings. added sautéed onions and chopped red peppers. salted to taste… topped at serving with a few blister peanuts (crunch!), a dusting of berbere and spiralized zucchini noodles.

      1. Really yummy recipe! Made this for my mom who’s temperamental to spice. This was flavorful but subtle. The peanut butter was just enough so don’t skimp on the amount. It gives such a creamy texture to the soup. I subbed the pumpkin with sweet potato.

        1. Thanks for sharing! Glad you both enjoyed it 🙂 Next time, would you mind leaving a rating alongside your review? Star ratings really help us and readers who are thinking of making the recipe. Thank you!

  7. Such an interesting recipe, will definitely make. Love anything with PB <3
    The rice balls on top looks so very cute 🙂

  8. Is it possible to swap the rice bran oil for peanut oil? I only have the latter at home.. feel like it might go with a peanut soup 😛

    1. My mouth is drooling. I can’t wait to make this! If you have anymore vegan Ghanaian recipes could you please share! I am originally from Ghana and have been vegan for 8 months now and I really miss many dishes that I had growing up.

      1. Haha of course. We’ll be sharing everywhere we can. I’m so glad you’re finding some vegan-friendly versions of your childhood favourites. I’m still trying to perfect my jollof!

  9. I love this recipe! Thank you so much! When I was little one of my mom’s friends came back from Africa and offered to make us a traditional African meal. I still remember it as one of the best meals I’ve ever had. Can’t wait to make this!

  10. Just had this for dinner – it was so simple, delicious and incredibly satisfying. I added tofu and substituted the pumpkin for buttercup squash since that’s what I had. Thanks a lot for sharing this recipe!

  11. Help please. I’m Just about to make this:
    It says “add all ingredients in the soup to blender and blend until smooth” and then “add the soup mix to the vegetables”
    What parts should be blended? It implies everything should be blended and then says the vegetables should be separate. What is being blended? The recipe is all vegetables.