Pumpkin Sangria Soup

Pumpkin Sangria Soup
Staff Writer
Pumpkin Sangria Soup
Amie Valpone
Pumpkin Sangria Soup

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.

4
Servings
277
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
15g
21%
Sugar
25g
28%
Saturated Fat
8g
33%
Cholesterol
6mg
2%
Carbohydrate, by difference
35g
27%
Protein
6g
13%
Vitamin A, RAE
34µg
5%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
54µg
60%
Calcium, Ca
66mg
7%
Choline, total
10mg
2%
Fiber, total dietary
2g
8%
Folate, total
25µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
43mg
13%
Niacin
2mg
14%
Phosphorus, P
104mg
15%
Selenium, Se
7µg
13%
Sodium, Na
655mg
44%
Water
42g
2%
Zinc, Zn
1mg
13%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.