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.
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Whole30 Creamy Pumpkin Soup
- Total Time: 35 mins
- Yield: 4-5 servings 1x
Ingredients
- 2 tbs olive oil
- 1 can of pumpkin puree (15 oz)
- 1 sweet onion, diced
- 4 cloves of garlic, minced
- 1 roasted red pepper, jarred or charred in oven
- ⅓ cup of almond butter
- 1 tsp salt
- 1 tsp pepper
- ¼ tsp red pepper flakes
- 1 tsp paprika
- ½ tsp turmeric
- 2 cups of vegetable stock (add more if you want a thinner soup)
Instructions
- In a dutch oven or large sauce pan, heat oil on medium heat
- Add onion and garlic and allow to soften, stirring frequently (about 5-7 minutes)
- Mix in the spices with the onion and garlic
- Add in pumpkin and almond butter and roasted red pepper
- Pour in vegetable stock
- Partially cover and allow to simmer on medium low heat for 15 minutes
- Using an immersion blender (or in batches with high speed blender), bled soup until smooth.
- Serve!
- Prep Time: 15 mins
- Cook Time: 20 mins
Cassandra says
Delicious! I added some celery and left min a bit chunky and topped with some crumbled bacon. Thanks for the recipe! I would have never thought to add nut butter. Looking forward to eating this next week after I have a tooth extracted.
★★★★★
Amanda says
Hi Cassandra! I am so happy to hear you enjoyed this soup! Hope you have a quick recovery and this soup should definitely help!
Denise says
So easy and absolutely delicious. It’s savory, Smokey, spicy and just a bit of sweetness. Very satisfying.
★★★★★
Amanda says
Thank you Denise! It's my family's absolute favorite! I am so glad you enjoyed it too! 🙂
Anita says
This recipe is so easy and so delicious. My favorite combination.
★★★★★