Créé avec l’IA
Tea Infused Pumpkin Soup
45 min 145 kcal par portion Moyen
Ingrédients
4 Portions
- pumpkin puree2 cups
- vegetable broth4 cups
- black tea2 bags
- coconut milk1 cup
- olive oil1 tablespoon
- onion1 medium
- garlic2 cloves
- ginger1 teaspoon
- cumin1 teaspoon
- saltto taste
- pepperto taste
Instructions
- 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
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add the minced garlic and grated ginger to the pot, and sauté for another 1-2 minutes until fragrant.
- 4
Stir in the pumpkin puree, vegetable broth, and the brewed tea. Mix well to combine.
- 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
Stir in the coconut milk and let the soup simmer for an additional 5 minutes.
- 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
Adjust seasoning with more salt and pepper if needed. Serve hot and enjoy your Tea Infused Pumpkin Soup.
