Green Tea Pumpkin Soup


  • 2 Tbsp. olive oil
  • 1 large sweet onion, minced
  • 3 garlic cloves, minced
  • 1/4 tsp. cumin
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/4 tsp. coriander
  • 2 cups vegetable broth
  • 1 1/2 cups green tea
  • 1 (15oz) can pure canned pumpkin
  • 1/4 tsp. agave nectar
  • 1 ripe avocado, mashed
  • 1 tsp. white balsamic vinegar
  • Sea salt and freshly ground pepper, to taste
  • 3/4 cup Greek plain yogurt
  • 2 Tbsp. fresh rosemary, finely chopped


  1. In a large pot over medium heat, combine olive oil and onion; cook until onions are soft and translucent.  Add garlic, cumin, nutmeg, cinnamon and coriander; mix for 1 minute.
  2. Slowly add vegetable broth, green tea, pumpkin, agave nectar and avocado.  Let cook for approximately 20 minutes or until it starts to simmer.
  3. Transfer mixture to a blender (in batches); puree until smooth.  Return soup mixture to a medium sized pot; cook for another 15 minutes; add balsamic vinegar, sea salt and pepper.
  4. Remove from heat; serve warm with a dollop of Greek yogurt and a sprinkle of fresh rosemary.
  5. Enjoy!

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    1. Thanks Dixie; great to hear from you! You are so kind; sorry these images are too slow…I haven’t had a chance to reload them yet!

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