It’s soup season! Soup and tea and both cozy cold-weather favorites, but did you know you can make soup WITH tea?! This autumnal pumpkin soup recipe features our Chimayo Chai!
Pumpkin Chai Cream Soup Ingredients
- 1 small pumpkin, peeled, seeds removed, and cut into chunks
- 1 red bell pepper, chopped
- 1 carrot, peeled and sliced
- 1/2 of a small onion, cut into chunks
- 2 garlic cloves
- 1 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 tsp butter, vegan
- 3 tsp Chimayo Chai
- 18 oz hot water
- 1 cup almond milk
- 1/4 cup coconut milk
For garnish:
- Coconut milk
- Chives
- Chili flakes
Instructions
- Place chopped vegetables and garlic in a baking dish. Add paprika, salt, and pepper. Drizzle with olive oil.
- Bake at 400°F for 25 minutes or until soft.
- Before the vegetables are done, brew the tea with hot water for 5 minutes.
- Melt the butter in a saucepan over medium heat. Add the roasted veggies and mix well with the butter. Stir in the chai tea, then add in the almond milk.
- Blend vegetables with an immersion blender or in a blender until smooth.
- Add the coconut milk and mix until well combined. Serve immediately and drizzle with coconut milk. Garnish with chili flakes and chives.
