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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 margarita 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.
Just don’t tell me about it if you do.
Now, please excuse me while I eat a heaping tablespoon of this sangria soup.
So, get your spoons ready.
Both this dish requires spoons – and let me tell you – everyone will wanna dig in… So may I suggest having extra spoons on hand?
- 2 Tbsp. coconut oil melted
- 2 Granny Smith apples cut into 1/4 inch pieces
- 1 cup brewed red zinger tea chilled
- 1/4 cup freshly squeezed orange juice
- Juice of 1 lime
- 1 15 oz. can pureed pumpkin
- 1/4 cup salted peanuts
- 1/3 cup dried cranberries
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh basil
- 1/4 tsp. stevia powder
- 1/4 tsp. freshly ground black pepper
- 1 tsp. unsweetened coconut flakes
- 2 Tbsp. orange zest plus more for garnish
In a large bowl, combine all ingredients. Gently toss to combine. Transfer to four serving bowls. Serve chilled or at room temperature.
Garnish with additional orange zest.
Share your thoughts
This looks sooo amazing!! Can’t wait to try another one of your fabulous recipes!!
Thanks Jeri; enjoy!!!
Wow, that looks amazing! I have a case of organic pumpkin that I need to use – this is perfect for this fall 🙂
Thanks so much Melinda; have a great weekend and enjoy!
Looks like a salad…but spoons up as a soup. Cute 🙂
Thanks Jen! Always great to hear from you! ox
Lovely ! think I have all the ingredients at home to make this soup ! Beautiful pics 🙂
Thank you so much; hope you enjoy it Sue!
GOING TO GIVE THIS A TRY LOOKS GREAT AND I AM GOING TO LOOK UP THE PUMPKIN PIE CHIA PUDDING, THANK YOU
Thanks Beverly; enjoy!