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Green Tea Pumpkin Soup

Green Tea Pumpkin Soup
This Recipe Is:

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Prep: 15 minutes | Cook: 40 minutes | Total Time: 55 minutes
  • 2 tablespoons
    olive oil
  • 1 large
    sweet onion, minced
  • 3 cloves
    garlic, minced
  • 1/4 teaspoon
  • 1/2 teaspoon
  • 1/2 teaspoon
  • 1/4 teaspoon
  • 2 cups
    vegetable broth
  • 1 1/2 cups
    green tea
  • 1 can
    pure canned pumpkin, (15 ounces)
  • 1/4 teaspoon
    agave nectar
  • ripe avocado, mashed
  • 1 teaspoon
    white balsamic vinegar
  • 3/4 cup
    Greek plain yogurt
  • 2 tablespoons
    fresh rosemary, finely chopped
    sea salt and freshly ground pepper, to taste
  1. In a large pot over medium heat, combine olive oil and onion; cook until onions are soft and translucent. Add garlic, cumin, nutmeg, cinnamon and coriander; mix for 1 minute.
  2. Slowly add vegetable broth, green tea, pumpkin, agave nectar and avocado. Let cook for approximately 20 minutes or until it starts to simmer.
  3. Transfer mixture to a blender (in batches); puree until smooth. Return soup mixture to a medium sized pot; cook for another 15 minutes; add balsamic vinegar, sea salt and pepper.
  4. Remove from heat; serve warm with a dollop of Greek yogurt and a sprinkle of fresh rosemary.
  5. Enjoy!
Nutritional Information

Makes: 9 servings
  • Calories116
  • Carbohydrates12.7 g
    • Dietary fiber4.0 g
  • Cholesterol1 mg
  • Fat7.0 g
    • Saturated fat1.3 g
  • Sodium265 mg
  • Protein3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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