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!

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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 cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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