Pumpkin Hazelnut Chai Soup

No ratings yet

With comforting and rich seasonal flavors, this soup will warm you from the inside out.

Course: Dinner, Soup

Cuisine: Universal

Keyword: Budget-Friendly, Holiday, Plant-Based, Thanksgiving

Servings: people

Calories: 346kcal

2 1/2 cups lite coconut milk canned, organic unsweetened
1 1/2 cups spring water or filtered water
1 teaspoon ginger root peeled, grated
2 hazelnut chai red tea sachets
4 cups pumpkin puree or 2 - 15 ounce cans organic pumpkin puree
2 tablespoons organic maple syrup grade B or stevia, to taste
unrefined sea salt to taste
1/2 cup dried fruit and nut trail mix sprouted or raw, optional (reserve to top soup with)

In a medium-size saucepan, heat coconut milk, water, and ginger over medium heat until the mixture starts to simmer but not boil. Once the mixture is hot add the tea sachets and stir. Turn heat to low and let the tea steep for 3–5 minutes.
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!

SmartPoints (Freestyle): 17