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 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.
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.
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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!