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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.

Whole30 Creamy Pumpkin Soup

  • Author: Amanda aka The Kitcheneer
  • Total Time: 35 mins
  • Yield: 4-5 servings 1x


  • 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
  • 1/3 cup of almond butter
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 2 cups of vegetable stock (add more if you want a thinner soup)


  1. In a dutch oven or large sauce pan, heat oil on medium heat
  2. Add onion and garlic and allow to soften, stirring frequently (about 5-7 minutes)
  3. Mix in the spices with the onion and garlic
  4. Add in pumpkin and almond butter and roasted red pepper
  5. Pour in vegetable stock
  6. Partially cover and allow to simmer on medium low heat for 15 minutes
  7. Using an immersion blender (or in batches with high speed blender), bled soup until smooth.
  8. Serve!
  • Prep Time: 15 mins
  • Cook Time: 20 mins