Pumpkin Hazelnut Chai Soup

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Fall and winter are the perfect times to enjoy a delightful bowl of soup that is sure to satisfy and warm your body from the inside out. This Pumpkin Hazelnut Chai Soup recipe features creamy pumpkin, spicy hazelnut chai, and yummy coconut milk, blended into one of our favorite healthy soup recipes. Pumpkin is a wonderful winter squash. It is a versatile superstar vegetable that is good in both savory and sweet recipes. Pumpkin is a great healing vegetable to include in your diet on a regular basis because it has an exceptional amount of nutrients, including: carotenoids, B vitamins, vitamin C, vitamin E, potassium, magnesium, and fiber. You might also like these 30 Delicious Pumpkin-Inspired Recipes.

**This perfect fall soup recipe has been brought to us by Shelley Alexander! Shelly is a holistic chef; certified healing foods specialist; author of Deliciously Holistic; blogger; and owner of the holistic health company, A Harmony Healing in California.  Shelley loves to eat and cook with amazing superfoods, and seasonal, locally grown, organic foods from the local farmers’ markets. Shelley is a member of Slow Foods USA, Village Green Network, and Women of the Green Generation.

Connect with Shelley and A Harmony Healing on Facebook, Pinterest, Twitter, and Instagram.

Pumpkin Hazelnut Chai Soup

Pumpkin Hazelnut Chai Soup

Yields: 4 servings | Serving Size: 1-1/4 cups | Calories: 346 | Total Fat: 29 g | Saturated Fat: 22 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 22 mg | Carbohydrates: 24 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 5 g | SmartPoints (Freestyle): 17


  • 2½ cups organic unsweetened canned lite coconut milk
  • 1½ cups spring or filtered water
  • 1 teaspoon peeled, grated ginger root
  • 2— Hazelnut Chai Red Tea sachets
  • 4 cups pumpkin purée or 2—15 ounce cans organic pumpkin purée
  • 2 tablespoons organic maple syrup—grade B or stevia to taste
  • Unrefined sea salt—to taste
  • ½ cup sprouted or raw dried fruit and nut trail mix—optional (reserve to top soup with)


  1. In medium-size saucepan, heat coconut milk, water, and ginger over medium heat until mixture starts to simmer but not boil. Once mixture is hot add the tea sachets and stir. Turn heat to low and let tea steep for 3–5 minutes.
  2. Remove tea sachets and blend in pumpkin purée, maple syrup or stevia, and sea salt to taste. Heat soup over medium-low heat until hot and flavors have a chance to blend together, for around 30 minutes. Stir soup occasionally. Place hot soup in serving bowls and sprinkle with trail mix if using. Enjoy immediately!


For more fantastically tasty and good-for-you Soup Recipes, click here.


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