Pumpkin Sunbutter Soup
While it may be in the 90s here in Los Angeles, I’m still rocking the fall spirit. And seasonal spirit is expressed nowhere better than in the food we eat. It’s pumpkin season, alright! I’ve got four large gourds sitting on my front stoop, and a variety of smaller pumpkins all around the house. I’m also thinking about all the lovely things we can make with pumpkin. (for example, that nice looking Pumpkin Pie Smoothie from last week’s Allergy-Friendly Friday roundup!)
The following recipe is a hearty allergy-friendly gluten-free take on pumpkin soup. I’ve added sunflower seed butter for extra protein, making it more of a complete meal than just the starter that soup usually gets billed as. The cool coconut milk yogurt is the perfect finish to this lovely rich orange soup, and chives or green onions seal the deal. I hope you enjoy this nutritional powerhouse of a soup as much as my son Monte and I did. Halve the recipe if you don’t want extra to freeze (I always do). What are you doing with pumpkin these days? Please share below.
Pumpkin Sunbutter Soup
- 4 Tablespoons canola oil
- 4 cups pumpkin puree
- 2 cups sweet potato puree
- 1 cup smooth Sunbutter
- 6 cups chicken broth (Kitchen Basics is Allergy-Friendly)
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- large pinch of cayenne pepper
- 2 (6 ounce) containers So Delicious plain coconut milk yogurt
- snipped chives or green onions, green and white parts
- more coconut milk yogurt for serving
- Heat canola oil in large heavy pot over medium heat. Add pumpkin puree, sweet potato puree, and Sunbutter. Stir until smooth.
- Add chicken broth, freshly ground pepper, salt, and a big pinch of cayenne pepper. Bring to a simmer, reduce heat to medium-low, and simmer about 20 minutes, stirring often. Stir in 2 containers of coconut milk yogurt, mixing until smooth. Remove from heat.
- Serve hot, garnished with a dollop of coconut milk yogurt, and sprinkling of chives.
Pumpkin Sunbutter Soup © 2011 by Cybele Pascal
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This is an incredible soup! With fall weather in New England, and so many people on stretched budgets, soups are a really good way to go.
I have a question for you. With the holidays just around the corner, I’ve been converting my favorite cookie recipes into allergy friendly versions, but I’m not sure how much xanthan gum to use. Is there a recommended ratio for xanthan gum to flour? I’m using your rice flour/tapioca/potato starch flour mix (my favorite) from your baking cookbook. I bought Martha’s Cookie Cookbook just before I went wheat/egg/dairy free, so I have lots of recipes to try to convert! 🙂
Sunbutter, pumpkin and sweet potato, oh my! :p This sounds SO yummy! It’s on the list to be made this weekend. I hear it’s going to be a chilly one so this recipe will be perfect.
For cookies, I usually add about 1/4 teaspoon xanthan gum per cup of flour mix. Hope that helps!
It is a very nutritious soup. I hope you enjoy it! THe coconut milk yogurt is key, so be sure to get some of that too.
This looks soo good! It is very chilly here in NYC and a bit gloomy. Sounds like the perfect day for soup. I have never cooked with sunbutter before. What sort of flavor does it have? I want to try to make this soup tomorrow night for dinner. Thanks for posting! – Carolyn Knott
I’m wayyyyy behind on my comments. Sunbutter is sort of like peanut butter, but better, in my opinion. Did you ever make this?
Great recipe! So easy and so good! Thank you!
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