Pumpkin Hazelnut Chai Soup

Pumpkin Hazelnut Chai Soup

Pumpkin Hazelnut Chai Soup is a yummy blended vegetable soup recipe created for Deliciously Holistic cookbook. This scrumptious soup recipe is perfect for satisfying your hunger without making you feel heavy or tired after eating it. Winter is the perfect time to enjoy a delightful hot bowl of soup! Soup is a great comfort food that satisfies and warms your body from the inside out. This recipe today features pumpkin, hazelnut chai, and coconut milk blended into a luscious creamy soup.

 

Pumpkin

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.

 

Carotenoids are plant compounds that are responsible for the orange color of pumpkin. Carotenoids function as key antioxidants which help protect the body from free radical damage, heart disease, diabetes, premature aging, macular degeneration, inflammation, and cancer. The two carotenoids that are abundant in pumpkin—beta- and alpha- carotene—are also very potent phytonutrients. It is important to eat all carotenoids with a healthy fat source for better absorption since carotenoids are fat-soluble.

 

Tea

The tea I used to create a flavor-filled tea stock for the soup base is Hazelnut Chai Red Tea. This aromatic tea adds wonderful notes of exotic spice with it’s unique blend of organic Rooibos, roasted Viennese hazelnuts, cinnamon, ginger root, licorice root, cloves, cardamom, nutmeg, black pepper, and vanilla bean.  This herbal tea is a good source of antioxidants which provide great health benefits to your body like protecting your cells from oxidative stress and reducing inflammation. Tea also provides our body with key vitamins and minerals that are essential for vibrant health.

One of my favorite flavor enhancers is Himalayan sea salt. Himalayan sea salt is an ancient crystal pink salt from the Himalayan mountains that contains 84 key trace minerals. Himalayan pink salt contains these trace minerals in the same proportion as naturally exists in our blood. Himalayan pink salt has no additives of any kind and has a clean flavor and beautiful pink color. It imparts an amazing taste to any foods that you add it to.

 

For this recipe you can use fresh pumpkin that is roasted or substitute canned organic pumpkin purée. To roast the fresh pumpkin, choose a small pumpkin not larger than 3 to 4 pounds in size. Wash outside and remove the stem. Split the pumpkin in half lengthwise. Remove all of the seeds and stringy parts. Lightly drizzle the flesh with melted coconut oil or clarified butter and place cut side down on a greased or non-stick baking sheet. Roast at 375° F for 45 minutes to an hour, depending on the size of the pumpkin. The pumpkin is done cooking when the skin and flesh of the pumpkin is tender when pierced with a fork.  Remove flesh from the pumpkin skin, puree flesh in a blender or food processor, and use in this recipe. If your pumpkin purée is watery, drain in a fine mesh strainer for about 30 minutes before using in this recipe.

 

 

If you like this recipe and would like to contribute to the conversation, please take a moment to leave a comment.

 

 

 

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PUMPKIN HAZELNUT CHAI SOUP

Vegan, Paleo, Vegetarian, Gluten-free, Dairy-free

Makes 4 servings

2½ cups organic unsweetened coconut milk

1½ cups spring or filtered water

1 teaspoon peeled, grated ginger root

2— Hazelnut Chai Red Tea  sachets

4 cups fresh roasted 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!

 

This post was shared on Fat Tuesday on Real Food Forager Blog and Sunday Night Soup Night on Easy Natural Food Blog

 

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Comments

  1. I am going to try this… I just love hot stuff on a cold winter day!! And it’s great I just found out about Zhena Gypsy tea and bought some the other day! Great timing!!
    Holly recently posted..Things That You Really Can Do During The HolidaysMy Profile

    • Shelley Alexander says:

      Hi Holly, you are going to love Zhena’s teas they are all so delicious! You and I both love hot stuff on cold winter days it is so comforting. Soup is my absolute favorite during this time of the year 🙂

  2. Aloha.. gosh what a delicious post and I enjoy tea as well. But the way to describe tea on your post you make it sound like a treat. I luv them both pumpkin and tea. I look forward seeing videos on your presentations with your delicious recipes. Glad I came by and thanks for sharing. Mahalo, Lani 🙂
    Lani recently posted..Video Plugin For WordPressMy Profile

    • Shelley Alexander says:

      Aloha Lani, I’m happy you liked this post 🙂 I drink tea almost everyday and it really is a treat for me. It helps me relax especially when I have a busy day. You should enjoy this soup since you love both pumpkin and tea.I hope to start doing videos as soon as I finish the editing for my new cookbook.

  3. Just when I started getting back to my old ways of healthy cooking, here is a recipe that is much needed. I’m getting back to macrobiotic eating. Pumpkins are plenty where I live right now and this helps me avoid further searches on “what the heck am I going to cook next.” This is delish and I’m going to try it. Also I love the tea because it has many health benefits!
    Thanks,
    Donna
    Donna Merrill recently posted..A Day In The Life Of A “Life Coach”My Profile

    • Shelley Alexander says:

      Hi Donna, I’m glad you are getting back into healthy cooking. The combination of the chai tea and pumpkin is so good! Hope you like it 🙂

  4. I do need a new soup recipe. I am tired of having the same soups, so wish me luck on making this. I am not the best cook, but I try. The only thing is that finding a good pumpkin is out of season in my area, but I am sure I can find something in a specialized store closer to St. Louis.
    Nile recently posted..Blondish.net Podcast – Blogging and SEOMy Profile

    • Shelley Alexander says:

      Hi Nile, I’m happy to give you a new soup recipe to try 🙂 You can use 2- 15 ounce cans of organic pumpkin for the fresh pumpkin and it tastes great. Enjoy!

  5. Oh my, this isn’t only healthy it looks beautiful … the wind is blowing, the electricity’s already gone out twice and more rain is on the way … think I’ll give this a try! Thanks 🙂
    marquita herald recently posted..Knowing When it’s Time to Move OnMy Profile

    • Shelley Alexander says:

      Hi Marquita, I hope your electricity doesn’t go out anymore. Thanks for the kind words! This soup is perfect to make when its cold and rainy out, hope you enjoy it 🙂

  6. Lilach Bullock
    Twitter:
    says:

    This looks delicious:) Perfect for the winter months. We just bought a Vita Mix too so I’m going to look at how I can use this to make your yummy recipe:)
    Lilach Bullock recently posted..21 WordPress Plugins I Can’t Live WithoutMy Profile

    • Shelley Alexander says:

      Hi Lilach, Congrats on purchasing the Vita Mix it will change your life! Once you steep the tea with the coconut milk you can add all the ingredients to your Vita Mix and blend until creamy and hot. Enjoy!

  7. I have a friend who worked on a herbal shop and she said that Chai is really good for the body. This soup looks very delicious Shelley and good for the health too
    Herbert recently posted..Ways to Identify and Tackle Click FraudMy Profile

    • Shelley Alexander says:

      Hi Herbert, your friend is telling you the real deal. Chai tea is full of antioxidants and comes in many different varieties. I love adding it to recipes to add flavor and lots of great nutrients. 🙂

  8. A delicious article that has got my taste buds buzzing with anticipation. I have never been a great fan of pumpkin but I do love Chai!
    Stevie recently posted..Ladies, Do You Know How To Get Him And Keep Him?My Profile

    • Shelley Alexander says:

      Stevie, you can try this recipe with roasted sweet potatoes or butternut squash and it will be great with the chai. Enjoy!

  9. Yummy, I am looking forward to trying this recipe. 🙂

  10. Nathalie Villeneuve
    Twitter:
    says:

    This looks so delicious, I think it would be to zesty for my daughter as she has not past the chicken noodle soup stage…LOL We actually went to “Panera Bread” on Tuesday and both had a bowl of soup…Tomato basil for me and of course chicken noodle for Meghann. I know my husband would love your Pumpkin Hazelnut Chai soup..Looks delish 😉
    Nathalie Villeneuve recently posted..Build Yourself a Quiet Room in Your MindMy Profile

    • Shelley Alexander says:

      Nathalie I totally understand. My nephew has his favorites too. I hope you and your husband try it. Thanks for sharing 🙂

  11. What a great idea for a soup! I bet it tastes wonderful! I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!
    http://www.easynaturalfood.com

    I hope to see you there:)
    Debbie

    • Shelley Alexander says:

      Hi Debbie, thanks so much! I would love to share the recipe on your blog carnival. I will check it out. 🙂

  12. Hi Shelley,

    I have come back to add to my comment made a few weeks ago and I don’t see it??

    I finally found some Chai Tea, not the brand you mentioned in the recipe but something similar. Unfortunately there was no Hazelnut Chai so I ground up some hazelnuts and added them. It is simmering right now, I had a taste AND I’m really looking forward to having a bowl! Thanks for the great and super easy to make recipe.
    Carla McNeil, Social Media Manager recently posted..Social Media Marketing – Take Advantage of the Circles on Google+My Profile

    • Shelley Alexander says:

      Hi Carla, you made the comment about the tea on my post for carrot chips with flax yogurt dressing. I am so glad you decided to make the soup! Grinding up the hazelnuts sounds fantastic and adds good flavor, additional fiber, and healthy fats. I am so happy you gave the recipe a try. 🙂

  13. Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe.
    Debbie recently posted..Thai Beef Coconut SoupMy Profile

    • Shelley Alexander says:

      Debbie, You are welcome! I was happy to share the recipe on your blog. Thanks for hosting and I will stop by to see the tasty recipes that you are posting and to add more of my recipes.

  14. I can’t wait to try this recipe. It sounds yummy.
    Melodie Kantner recently posted..Is Perfectionism Killing Your Business?My Profile

  15. Wow! A bunch of my favorite things all in one soup and healthy too! Awesome!

  16. You said to top with sprouted or raw fruit and nut trail mix…is this homemade or is there a brand you recommend?

  17. This soup is absolutely awesome!!! It is easy to make and so very tasty. I made it on Friday and have continued to enjoy it throughout this cold rainy weekend!

  18. I tend to shy away from recipes that call for “coconut milk” simply because I don’t know if I should use canned coconut milk or the coconut milk in a carton — but I really want to make this soup. Which do you use in this recipe?

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