Pumpkin Sangria Soup

Staff Writer
Pumpkin Sangria Soup
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.

Ready in
10 m
4
Servings
248
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.

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.

Nutritional Facts

Total Fat
12g
19%
Sugar
21g
N/A
Saturated Fat
7g
35%
Protein
4g
8%
Carbs
35g
12%
Vitamin A
841µg
93%
Vitamin B6
0.2mg
7.9%
Vitamin C
18mg
30%
Vitamin E
2mg
10%
Vitamin K
27µg
34%
Calcium
53mg
5%
Fiber
8g
31%
Folate (food)
36µg
N/A
Folate equivalent (total)
33µg
8%
Iron
2mg
12%
Magnesium
53mg
13%
Monounsaturated
3g
N/A
Niacin (B3)
2mg
10%
Phosphorus
91mg
13%
Polyunsaturated
1g
N/A
Potassium
474mg
14%
Riboflavin (B2)
0.1mg
7.1%
Sodium
47mg
2%
Zinc
0.6mg
3.7%

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