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
248
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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
16g
23%
Sugar
18g
20%
Saturated Fat
8g
33%
Cholesterol
11mg
4%
Carbohydrate, by difference
23g
18%
Protein
8g
17%
Vitamin A, RAE
53µg
8%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
55µg
61%
Calcium, Ca
75mg
8%
Choline, total
23mg
5%
Fiber, total dietary
3g
12%
Folate, total
26µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
46mg
14%
Niacin
2mg
14%
Phosphorus, P
115mg
16%
Selenium, Se
11µg
20%
Sodium, Na
36mg
2%
Water
86g
3%
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.