Did you know you can flavor soups with left over tea?
Think of the flavor of Chai tea and the flavor of pumpkin? They go together so nicely.
Pumpkin Soup with Chai
2 ½ cups of vegetable stock
1 cup strong Chai tea
One 16 ounce can of pureed pumpkin
1 cup organic milk( or milk substitute)
1 onion chopped fine
2 garlic cloves chopped fine
1 tablespoon butter
1 teaspoon olive oil
Two one inch wide ribbons of orange peel
2 bay leaves
Salt and pepper to taste
In a large soup pot add butter and olive oil, add in onion, garlic, orange rid and bay leaves. Saute until onions are soft, then add in pumpkin, Chai tea and veggie stock cook for 30 minutes and stir often. Before serving, remove the orange peel, bay leaves and stir in milk- heat until warm and serve.