Almond Butter Pumpkin Soup
Servings: 4 -6
Calories: 151kcal
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!
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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 14 oz 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!
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
Serving: 1/6th | Calories: 151kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Sodium: 627mg | Fiber: 3g | Sugar: 6g