Chai Scented Pumpkin and White Bean Soup w/Maple Cayenne Croutons
Maple Cayenne Croutons Ingredients:
1/2 demi baguette--cubed
1-2 tablespoons maple syrup
2 tablespoons olive oil
1/8-1/4 teaspoon cayenne
Maple Cayenne Croutons Method:
*Preheat oven to 400 degrees F. Mix maple syrup, oil, and cayenne in a medium sized bowl. Add cubed bread. Massage maple mixture into bread. Add to parchment line or lightly greased baking dish/cookie sheet. Toast 10 minutes. Turn once. Toast 5 minutes. Turn again. Turn oven off. Leave in oven with oven door open until ready to serve!
1 can pureed pumpkin (or make your own)
1 cup white beans--cooked
1/4 red onion--diced
2 cloves garlic--minced
1 cup vegetable broth
1 white white wine
1-1/2 cups coconut milk
2 chai tea bags
1 teaspoon cinnamon
1/2 teaspoon ginger powder
2 teaspoons maple syrup
1/4 teaspoon cayenne
Maple-Cayenne Croutons (see above)
smoked olive oil (optional)
fresh parsley, coconut milk (for garnish)
*Add wine and broth to a medium sauce pan over medium heat. Add tea bags. Steep 15 minutes. After 15 minutes, turn heat off. Set aside.
*Saute garlic in about 1 tablespoon of olive oil in medium sauce pan over medium low heat for about 10 minutes, or just until barely soft. Add garlic and sauté until soft. Add beans. Stir.
*Remove tea bag from wine mixture and discard. Add wine/broth mixture to the beans mixture. Simmer over medium/medium low heat for 10 minutes.
*Add pumpkin puree, beans/wine mixture, maple syrup, cinnamon, and ginger to blender. Blend until fully smooth. Add coconut milk. Blend. Adjust seasoning.
*Serve with maple-cayenne croutons, fresh herbs, drizzle of smoke oil, drizzle of coconut milk, and veg-sausage. Mmmmmmmmmmm! :D