Pumpkin Sangria Soup

by Amie on October 15, 2012

Ya wanna know what I did with an extra can of canned pumpkin my pantry last week?

This sangria soup. Lots of it.

You guys already know I’m a pumpkin fan and I’ve made my fair share of pumpkin soups over the years- but they’ve all been the pureed kind. You know- the usual apple pumpkin soup or butternut squash n’ pumpkin soup.

So I decided to make this one a lil’ bit different.

Just a wee lil’ bit.

Okay well maybe a lotta bit, hehe.

I’m sure you’ve all heard of sangria- the sweet cocktail-like beverage that is soaked in fruit and loaded with flavor.  Well, think of those marjarita glasses of sangria without the alcohol, of course, with a bit of pureed pumpkin in a soup recipe.

Kinda tempting, isn’t it?

Ya I thought so.

It turns out I have a teeny bit of a pumpkin problem. Ever since I started spooning it into my mouth (seriously) a few weeks ago, I simply cannot get enough. Pureed pumpkin in a chunky soup is totally out of this world. Extra points when you pair it with a sweet red zinger tea.

I think this soup would be great anytime of the year but I’d say late summer- early fall would be a prime time to grab a spoon and dig on in.  Are you a fall soup fan? I am! I’m also a huge fresh mint fan so, naturally, this soup is full of it.  Sorry mint-haters! No room at the inn for you.

Just kidding. If you hate fresh mint you can just omit it.

Well, maybe.

Just told tell me about it if you do.


Now, please excuse me while I eat a heaping tablespoon of this sangria soup.

And when you’re ready for dessert- ya know what you should do? Head on over to Heather at Yum Universe who made a tasty Pumpkin Pie Chia Pudding because this month is all about pumpkins and us gluten-free gals are bringing you a fabulous dinner n’ dessert that’s screaming October.

So, get your spoons ready.

Both these dishes require spoons- and let me tell you- everyone will wanna dig in…So may I suggest having extra spoons on hand?


5.0 from 1 reviews

Pumpkin Sangria Soup
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 4
Gluten-Free and Vegan
  • 2 Tbsp. coconut oil, melted
  • 2 Granny Smith apples, cut into ¼ inch pieces
  • 1 cup brewed red zinger tea, chilled
  • ¼ cup freshly squeezed orange juice
  • Juice of 1 lime
  • 1 (15 oz.) can pureed pumpkin
  • ¼ cup salted peanuts
  • ⅓ cup dried cranberries
  • ¼ cup finely chopped fresh mint
  • ¼ cup finely chopped fresh basil
  • ¼ tsp. stevia powder
  • ¼ tsp. freshly ground pepper
  • 1 tsp. unsweetened coconut flakes
  • 2 Tbsp. orange zest, plus more for garnish
  1. In a large bowl, combine all ingredients. Gently toss to combine. Transfer to four serving bowls. Serve chilled or at room temperature.
  2. Garnish with additional orange zest.
Serving Size: 1 cup Calories: 149.1 cal • Fat: 8.6 g • Protein: 2.8 g • Carb: 18.6 g • Fiber: 5.2g • Sugar: 9.9 g • Sodium: 32.7 mg


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{ 10 comments… read them below or add one }

BEVERLY MILLEY October 15, 2012 at 1:50 pm




Amie October 15, 2012 at 1:56 pm

Thanks Beverly; enjoy!


Sunithi October 15, 2012 at 3:55 pm

Lovely ! think I have all the ingredients at home to make this soup ! Beautiful pics :)


Amie October 15, 2012 at 3:58 pm

Thank you so much; hope you enjoy it Sue!


Jen October 16, 2012 at 6:01 am

Looks like a salad…but spoons up as a soup. Cute :)


Amie October 16, 2012 at 4:52 pm

Thanks Jen! Always great to hear from you! ox


Melinda October 19, 2012 at 10:04 pm

Wow, that looks amazing! I have a case of organic pumpkin that I need to use – this is perfect for this fall :)


Amie October 19, 2012 at 10:20 pm

Thanks so much Melinda; have a great weekend and enjoy!


Jeri October 14, 2013 at 5:11 pm

This looks sooo amazing!! Can’t wait to try another one of your fabulous recipes!!


Amie October 14, 2013 at 5:17 pm

Thanks Jeri; enjoy!!!


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