Almond Butter Pumpkin Soup

The easiest and most simple Pumpkin Soup, with almond butter! Quick, vegan, paleo and whole30

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5 from 1 review

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!


  • 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


  1.  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.
  2. Add in the rest of the ingredients into pot – pumpkin through salt – whisking together until smooth.
  3. Allow mixture to come to a simmer for 5 minutes.
  4. Next transfer mixture to blender, or use immersion blender to puree soup to make smooth.
  5. Return mixture back to pot and bring back to simmer for an additional 10 minutes.
  6. 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