Creamy, delicious, HEARTY, AND vegetarian Whole30 pumpkin soup is here! And it has a secret ingredient that adds an unexpected depth of flavor: almond butter.
Don't bump it until you try it. This recipe is almost an exact replica of this creamy pumpkin soup. But I added almond butter in place of peanut butter so that it is whole30 friendly.
I have made this soup at least once a week this past month. It's THAT good. We even brought it over to a little Halloween get together last week and it was a hit!
And with Thanksgiving quickly approaching, this would make the perfect addition to your gathering table with friends and family. Especially for those who may be on the Whole30 during the holidays of for those who may have allergens to certain foods. Whether you have dietary needs or not, this is a KEEPER.
And it 's pretty much made with pantry staples. I mean who doesn't have cans of pumpkin puree on their shelves this time of years?!
I pretty much stock up on pumpkin September 1st. Not joking.
Add an onion, garlic, spices, almond butter, and veggie stock. Blend. DONE.
So easy and PERFECT to serve on all the chilly nights this November.Print