Description

A refreshing and unique gluten-free and vegan soup that combines the flavors of autumn apples and pumpkin with a hint of citrus and raspberry.

Ingredients

Scale

2 Tbsp. coconut oil, melted
2 McIntosh apples, cut into 1/4 inch pieces
1 cup brewed raspberry herbal tea, chilled
1/4 cup freshly squeezed orange juice
2 tsp. fresh lime juice
1 (15 oz.) can pumpkin
1/4 cup salted peanuts
1/3 cup dried cranberries
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh basil
1/4 tsp. agave nectar
2 tsp. coconut flakes
2 Tbsp. orange zest

Instructions

In a large bowl, combine the melted coconut oil, apple pieces, brewed raspberry herbal tea, orange juice, lime juice, and canned pumpkin.
Gently toss all the ingredients to ensure they are well combined.
Transfer the mixture to serving bowls.
Serve the soup chilled or at room temperature for a refreshing autumn treat.

Notes

This soup can be served chilled or at room temperature, making it versatile for different occasions. For a more intense flavor, let the soup sit for a few hours in the refrigerator before serving. If you prefer a smoother texture, blend the soup until creamy. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 10
Sodium: 10
Fat: 5
Carbohydrates: 18
Fiber: 4
Protein: 2
Cholesterol: 0