Pumpkin Sangria Soup

Name: Pumpkin Sangria Soup
Ingredients: 2 tablespoon 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; one 15-ounce can puréed 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 teaspoon stevia powder; 1/4 teaspoon freshly ground pepper; 1 teaspoon unsweetened coconut flakes; 2 tablespoon orange zest, plus more for garnish

Amie Valpone|Nov. 8, 2012 4:17 pm EST

1.5 (2 ratings)

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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 glasses of sangria without the alcohol, of course, with a bit of puréed pumpkin in a soup recipe. Kind of tempting, isn't it? See all soup recipes.

Servings

4

Ingredients

2 tablespoon 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
one 15-ounce can puréed 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 teaspoon stevia powder
1/4 teaspoon freshly ground pepper
1 teaspoon unsweetened coconut flakes
2 tablespoon orange zest, plus more for garnish

Directions

In a large bowl, combine all of the ingredients. Gently toss to combine. Transfer to 4 serving bowls. Serve chilled or at room temperature. Garnish with additional orange zest.