Tea Infused Pumpkin Soup

Instructions

1. 1

   Begin by steeping the black tea bags in 1 cup of hot water for about 5 minutes. Remove the tea bags and set the tea aside.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Add the minced garlic and grated ginger to the pot, and sauté for another 1-2 minutes until fragrant.

4. 4

   Stir in the pumpkin puree, vegetable broth, and the brewed tea. Mix well to combine.

5. 5

   Add the cumin, salt, and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

6. 6

   Stir in the coconut milk and let the soup simmer for an additional 5 minutes.

7. 7

   Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender in batches and blend until smooth.

8. 8

   Adjust seasoning with more salt and pepper if needed. Serve hot and enjoy your Tea Infused Pumpkin Soup.