The Pumpkin Spice Tea elevates this soup by adding warm bold flavors. We love this soup for those cool, crisp Autumn days. Soup is such a fun way to showcase this tea. We used it as this liquid base of the soup as well as grinding it down to use as seasoning.
Turmeric Pumpkin Spice Soup
IngredientsFor the tea concentrate & ground tea
- 10 Tea Forté Pumpkin Spice pyramid tea infusers
- 6 cups water
For the soup
- 2-3 lbs of fresh pumpkin
- 2 cups yellow onion, diced (about 1 large onion)
- 3 garlic cloves, peeled
- 1-2 tbsp extra virgin olive oil
- 3 cups Yukon potatoes (about 2 medium potatoes)
- 2 tbsp fresh sage leaves
- 1½tsp turmeric powder
- 1 tsp fresh ground black pepper
- 1¼cups fresh cherries, pitted
- 1 tsp kosher salt
- 1 bunch fresh sage leaves
- 13.7 oz full-fat coconut cream (1 can)
- ½ cup toasted walnuts
- ½ cup pepitas
DirectionsFor the tea concentrate & ground tea
- To make the concentrate, bring 6 cups of water to a boil in a medium sauce pot. Once boiling, remove from heat and add 4 tea pyramids. Steep with the lid on for 15 minutes. After 15 minutes, remove the pyramids and discard, setting aside the tea concentrate for the soup.
- To make the ground tea, cut the tops off the 6 remaining tea pyramids and empty into a high-speed blender or a mortar and pestle. Grind the tea into a fine powder and set aside 2 tbsp for the soup. Save the extra for other fun recipes like the Pumpkin Spice Tea Loaf.
For the soup
- Preheat the oven to 375˚ F.
- Cut the fresh pumpkin into quarters, removing the seeds but keeping the skin on. Arrange the pumpkin on parchment-lined half-sheet trays, skin up. Roast for 25 minutes or until the corners of the pumpkin start to char. Remove from the oven and allow to cool for 10 minutes before removing the skin.
- While the pumpkin is roasting, dice the onion and potatoes (with skin on), mince the garlic, and chop the sage.
- Add olive oil to a large sauce pot and set to medium heat. Add the onions and cook until translucent and they start to take on a little bit of color.
- Stir in the garlic, potatoes, and fresh sage. Cook for an additional 5 minutes.
- Add in the turmeric, 2 tbsp of ground pumpkin spice tea, salt, and pepper. Stir and cook for 3 minutes.
- Add in the roasted pumpkin and 6 cups of tea concentrate. Bring the mixture to a boil and then reduce to a simmer and cook until the potatoes are tender approximately 10-15 minutes.
- Remove from the heat. Using a ladle, transfer the soup to a blender and blend in small batches until smooth. Add salt and pepper to taste.
- Serve with a swirl of coconut cream and garnish with toasted walnuts pepitas, and fresh sage leaves.
Yield: 6-8 servings (3 quarts)
*Pumpkin Spice pyramid tea infusers are available in the Pumpkin Spice Petite Presentation Box.
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