It finally feels like fall in west Michigan! We had such a warm September and early October, but this week we have been in the low 60s with crisp mornings and chilly(ish) evenings. Naturally, I had to break out a pumpkin recipe! I love a creamy bowl of soup for dinner and this creamy almond butter pumpkin soup fits the bill. It’s filling enough to enjoy alone or with a side salad, and most importantly, is a cinch to prepare, making it perfect for busy weeknights!
The addition of almond butter elevated the creaminess and lent a really subtle sweet, nutty flavor. And what’s really special about this soup is that in addition to be packed with vitamins, minerals, and fiber, it is also brimming with protein thanks to the addition organic turkey bone broth a la the brand Bonafide Provisions.
Talk to me about bone broth: Bone broth is a savory liquid made of water in which bones have been simmered. It is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation.
Creamy Almond Butter Pumpkin Soup
- 3 cups organic pumpkin puree
- 1 cup almond butter
- 2 cups bone broth
- 1 cup non-dairy milk
- 2 Tbsp. pure maple syrup
- 1 Tbsp. cinnamon
- 1/2 Tbsp. ginger
- 1 tsp. nutmeg
- pink salt to taste
- 1 Tbsp. hemp hearts optional garnish
- 1 Tbsp. gluten-free granola optional garnish
In a high-powered blender, blend together all ingredients but the optional garnishes until well combined.
2. Transfer mixture to a pot and heat on stove until warm, about 10 minutes at med-high heat.
3. Garnish with hemp hearts and granola (optional) and eat immediately.
4. Store in fridge for up to 4 days, however, this would also freeze well!
Mmm, I love this soup! Have you used bone broth before? It’s an incredible addition to many dishes! If you make this creamy soup, let me know below!