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.
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!
Healthy Almond Butter Pumpkin Soup
Ingredients Needed for this Simple Pumpkin Soup
- pumpkin puree
- almond butter
- canned coconut milk
- vegetable broth
- onion
- fresh ginger
- garlic cloves
- coconut aminos
- spices
- salt
How to Make Almond Butter Pumpkin Soup
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 🙂
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley
How to Make…
Almond Butter Pumpkin Soup
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!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4–6 1x
- Scale:
Ingredients
- 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
Instructions
- 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!
Recipes Notes:
*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
Nutrition Information:
- 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
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Chelsea @ Healthy Fabulous Life says
I LOVE that you added almond butter to this soup! Genious!!
Emily says
Yes, aren’t those mid afternoon walks or morning walks so relaxing? And I LOVE how creamy this soup looks; the different seasons are such a blessing from God, because getting to enjoy all the different foods is wonderful. This gives me all the fuzzy feels for fall.
Aydrea says
Do you recommend a certain brand of avocado oil? I haven’t ever used it before.
Ashley says
Hi Aydrea! NOW Foods has a great one, from their Ellyndale line. Avocado Oil
Primal Kitchen is another one too that I’ve used 🙂
Aydrea says
Awesome, thanks!
Audra says
hey! I never heard of coconut aminos so I just spent the last half hour searching google… people have so many differing opinions! I learned what it is and what it’s good for, but now I’m confused about whether it’s good for you. 🙄 I like that they’re much lower in sodium than soy sauce but from what I read, they contain msg. Do you have a brand that you would recommend? Does the one you use have msg?
This soup sounds yummy! I will be adding it to my list of recipes to try this fall! Love the pumpkin and almond butter combo! 😋
Ashley says
Hi there Audra! I haven’t done a whole lot of research on coconut aminos myself, I personally prefer the flavor over soy sauce. I don’t believe the brand I use contains MSG… it is Coconut Secrets. I typically will order it on vitacost.com – really good price there!
Let me know if you try 🙂
Daniela says
Wow just reading the title, made my mouth water!
Alia @ Everyday Easy Eats says
Hi Ashley! Your Almond Butter Pumpkin Soup looks fantastic! Super creative recipe that is perfect for fall. I love that it is vegan, gluten-free and Whole30 compliant, because that way many people following special diets can also enjoy it. Great work!! 🙂
Ashley says
Thanks so much Alia! 🙂
Laura says
Hey,
Could I use peanut butter instead of almond butter? I have a giant tub of pb at home and I’m not a massive lover of almond butter.
Thanks 🙂
Ashley says
Hi Laura,
You could definitely sub peanut butter – I bet that would be amazing! Let me know how it goes 🙂
Kyann says
Is it necessary to add the coconut aminos? Could I leave it out or is there something I could sub? I’m not following any special diets…just want to try this recipe and I don’t want to buy something I may not use for anything else 🙂
Ashley says
It does add a special flavor but you can omit or use soy sauce/tamari if not strictly paleo!