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.

Well, maybe.

Just don’t tell me about it if you do.

Hehe.

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?

 

Pumpkin Sangria Soup
Serves: 4
 
Prep
Cook
Total
 
Gluten-Free and Vegan
Author: Amie
Recipe type: Entree

Ingredients

  • 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 pepper
  • 1 tsp. unsweetened coconut flakes
  • 2 Tbsp. orange zest plus more for garnish

Instructions

  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.
Nutrition Facts
Pumpkin Sangria Soup
Amount Per Serving
Calories 258 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Sodium 48mg2%
Potassium 449mg13%
Carbohydrates 36g12%
Fiber 7g29%
Sugar 21g23%
Protein 4g8%
Vitamin A 16845IU337%
Vitamin C 29.9mg36%
Calcium 64mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

 

Amie's
#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post NYC Food & Wine Festival...
Next Post Fibromyalgia...
  • Share

12 comments

  1. Pingback: Pumpkin Pie Chia Pudding - YumUniverse

Leave a Reply to BEVERLY MILLEY Cancel reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.