Chai Scented Pumpkin and White Bean Soup w/Maple Cayenne Croutons

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!

Soup Ingredients:

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

olive oil



Maple-Cayenne Croutons (see above)

smoked olive oil (optional)

veg-sausage (optional)

fresh parsley, coconut milk (for garnish)

Soup Method:

*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