Tasty Tuesday: It’s The Great Pumpkin! And Sangria Soup
Fall lends itself to a very interesting time. We want to embrace what is left of summer, while cuddling up due to the nip of the fall air. Today’s Tasty Tuesday offering pairs those two things together beautifully.
Sangria is the toast of all things summer. There’s wine. There’s fruit. It is a good time in a bottle and for the summer sophisticate, quite the way to get your drank on whilst still maintaining the sexy. Pumpkins on the other hand are one of those foods that are all fall, but for some don’t equate to more than pie. Here’s the solution. Pumpkin sangria soup.
- 2 Tbsp. coconut oil, melted
- 2 Granny Smith apples, cut into ¼ inch pieces
- 1 cup brewed red zinger tea, chilled
- ¼ cup freshly squeezed orange juice
- Juice of 1 lime
- 1 (15 oz.) can pureed pumpkin
- ¼ cup salted peanuts
- ⅓ cup dried cranberries
- ¼ cup finely chopped fresh mint
- ¼ cup finely chopped fresh basil
- ¼ tsp. stevia powder
- ¼ tsp. freshly ground pepper
- 1 tsp. unsweetened coconut flakes
- 2 Tbsp. orange zest, plus more for garnish
- In a large bowl, combine all ingredients. Gently toss to combine. Transfer to four serving bowls. Serve chilled or at room temperature.
- Garnish with additional orange zest.
This recipe is straight out of The Healthy Apple’s recipe book which has some really tasty-looking dishes. What I love about soups and salads is the ability to play with the ingredients. So while technically there is no sangria in this soup, you can always soak your fruits in a bit of wine to bring in a little extra flavor.
Have a Tasty Tuesday!