Pumpkin Sangria Soup Recipe


Nutrition

Cal/Serving: 201
Daily Value: 10%
Servings: 4

High-Fiber, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat12g19%
Saturated7g35%
Carbs24g8%
Fiber6g23%
Sugars12g0%
Protein4g8%
Sodium72mg3%
Calcium62mg6%
Magnesium52mg13%
Potassium398mg11%
Iron3mg15%
Zinc1mg4%
Phosphorus84mg12%
Vitamin A16967IU339%
Vitamin C22mg37%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg5%
Niacin (B3)2mg10%
Vitamin B60mg6%
Folic Acid (B9)44µg11%
Vitamin E2mg10%
Vitamin K29µg36%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Pumpkin Sangria Soup
Amie Valpone

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.

1.5
Ratings4

INGREDIENTS

  • 2 tablespoons 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 tablespoons 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.

Recipe Details

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Servings: 4
Total time: 10 minutes
Cuisine: American
Special Designations: Vegan, Vegetarian, Gluten-free

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