Pumpkin Peanut Butter Soup.

Pumpkin Peanut Butter Soup

A warm cup of soup is a great way to cozy up to the cooler temperatures. This recipe features pumpkin puree which is a popular ingredient to use during the fall season. Peanut butter and Truvia help add a slight sweetness to this savory soup.


  • 3 tbsp. butter
  • 1 c. chicken broth
  • 1 c. original almond milk
  • 1 c. pure pumpkin puree
  • ¼ c. creamy peanut butter
  • ½ tsp. nutmeg
  • ½ tsp. cinnamon
  • 1 tsp. Truvia Baking Blend sugar
  • Pinch of salt


  1. Place butter in medium sized saucepan
  2. Melt butter on stovetop, on low heat
  3. Stir in chicken broth
  4. Using a small whisk, mix in almond milk, pumpkin, and peanut butter
  5. Stir in nutmeg, cinnamon, Truvia, and salt
  6. Heat soup on medium heat, stirring occasionally, for 15 -20 minutes
  7. Remove soup from stovetop
  8. Allow soup to cool for 15 to 20 minutes
  9. Enjoy!

By providing your email address, you are agreeing to our privacy policy.

More on this topic

Nutrition facts

Per Serving

  • calories: 213
  • carbohydrates: 11g
  • fat: 18g
  • fiber: 4g
  • protein: 6g
  • sugars: 6g
Photograph by Meryl Krochmal. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.com does not provide any express or implied warrant toward the content or outcome of any recipe.

Join the conversation

or create an account to comment.

Community Poll

Has diabetes changed your exercise routine?