A Simple Almond Butter Pumpkin Soup that is easy and quick! Vegan, gluten-free, paleo and even Whole30 compliant because there are no added sugars. Ready in less than 30 minutes!
As I sit down to write this post I am just getting back from a quick walk in the neighborhood. It’s been WEEKS since I’ve taken a break during the day to get a walk in. When we were living in the apartment last year, I took a midday walk almost every day during the week. It was pretty much non-negotiable. For whatever reason I’ve let that get away from me this year. But during this walk I was reminded just how important it is to take breaks and get some fresh air. It really helps clear your head, gets your legs moving, and it’s just nice to get outside! Especially right now while the weather is still tolerable – at least for the Midwest and maybe Eastern states.
Some leaves are slowly starting to turn, giving me another reminder that summer is definitely on its way out and fall is ready for us. I always have mixed feelings this time of year. Summer is my favorite, but fall has its perks too. Especially for all of us “basic bitches” out there. Speaking of being basic, I got called “basic af” for my attire at the MSU tailgate over the weekend. For wearing Clark’s boots and a Land’s End vest?? Well, I was also called out by a younger 20 something guy, so that probably isn’t saying much. But I wasn’t sure whether to take it as a compliment or an insult… I feel like I should take it as a compliment, considering I was the second oldest person there – Drew was the first – trying to tailgate with a bunch of young 20 somethings. Lord, help me.
Anyways… Getting basic again and sharing another pumpkin recipe.
I was at my in-laws house the other weekend flipping through some magazines and came across this recipe for a sweet potato peanut butter soup. I was immediately intrigued (and probably gasped aloud) and knew I had to test it out. But the thing is, I actually read it as “Peanut Butter PUMPKIN Soup”… NOT sweet potato. So I was super excited at the thought of this fun pumpkin soup, when the whole time it was actually sweet potato soup. I even bought 2 lbs of sweet potatoes, as I was reading off the ingredients list while grocery shopping, not thinking fully that I had actually intended to make a pumpkin soup the entire time. So now I have a ridiculous amount of sweet potatoes we need to eat – which shouldn’t be a problem because they are definitely a staple around here.
ANYWAYS. Back to the pumpkin soup!
It is super simple, requires minimal ingredients and quick – less than 30 minutes. Oh, and it involves ALMOND BUTTER. It also happens to be vegan, gluten-free, paleo, with no added sugars making it Whole30 compliant too.
Seriously this soup is so good. Perfect for the colder weather coming up!
What you need
- pumpkin puree
- almond butter
- canned coconut milk
- vegetable broth
- fresh ginger
- garlic cloves
- coconut aminos
Everything comes together in a pot on the stove. Once it has simmered for several minutes, you use an immersion blender (or a regular blender) to get the soup nice and smooth. Once that part is done, you transfer the soup back to the pot and continue simmering for another 10 minutes.
And that is it!
I kind of feel like I cheated a bit by not roasting my own pumpkins for the pumpkin soup… more power to you if you’d like to go that route! I’m also fairly certain I couldn’t find any mini pie pumpkins when I was at the store buying ingredients for this recipe. And I knew I had canned pumpkin from last year so I definitely took the easy way out here 🙂
Either way, I think you’re going to enjoy this soup! I’d love to hear from you if you try it 🙂
- 1/2 TBS avocado oil
- 1 1″ cube fresh ginger, peeled and finely diced
- 1/3 cup chopped onion
- 3 large cloves garlic, minced
- 1 14oz canned pumpkin (about 1 3/4 cups pumpkin puree)
- 1 cup light coconut milk (I used canned*)
- 2 cups vegetable broth**
- 2 TBS coconut aminos
- 1/3 cup all natural almond butter (no sugar added)
- 1/2 TBS ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp all spice
- 1/2 tsp salt, or to taste
- In a large pot over medium heat, add avocado oil, freshly diced ginger and minced garlic. Stir frequently for 3-4 minutes until garlic is fragrant and onion translucent.
- Add in the rest of the ingredients into pot – pumpkin through salt – whisking together until smooth.
- Allow mixture to come to a simmer for 5 minutes.
- Next transfer mixture to blender, or use immersion blender to puree soup to make smooth.
- Return mixture back to pot and bring back to simmer for an additional 10 minutes.
- Serve soup with favorite toppings, enjoy!
*You can likely use another non-dairy milk if you choose, the soup may not turn out as thick
** Make sure if you’re avoiding added sugars to double check the vegetable broth label
- Serving Size: 1/6th
- Calories: 151
- Sugar: 6
- Sodium: 627mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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