Pumpkin Sangria Soup

Pumpkin Sangria Soup

Amie Valpone


  • 2 Tablespoons  coconut oil, melted
  • 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

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.


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.

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