Tea Recipe: Creamy Laoshan Black Pumpkin Soup

Daisy ChubbThis wonderful recipe is brought to you from the test kitchens of guest blogger DaisyChubb of Daisy Chubb’s Tea and Treats as part one of a three part series. Stay tuned for more…

 

Recipe Ingredients

3 1/2 cups Pumpkin Puree (or 5 cups homemade pumpkin puree)
1/4 cup maple syrup
2 cups chicken or vegetable broth
2 cups strong brewed Laoshan Black
1 cup evaporated milk
1/3 cup softened cream cheese (optional)
1 tsp garlic powder
1 tsp salt
1/4 tea onion salt
1/8 tsp cayenne pepper

Drizzle:
3 tbsp maple syrup
1/4 cup strong brewed Laoshan Black
Heavy cream (optional)
Toasted pumpkin seeds (optional)

Creamy Laoshan Black Pumpkin Soup

Laoshan Black was an easy pick to pair with pumpkin in this multifaceted, extremely creamy and velvety soup. The ingredient list seems simple, but the depth of flavour provided from the Laoshan Black is unmatched. The hint of spice from the cayenne pepper is reminiscent of a rich mole sauce, highlighted by the melted chocolate taste and aroma of the tea. Sweet and savoury with classic flavour profiles -this soup would be an amazing holiday appetizer or an easy potluck dish!

Pumpkin

Begin by brewing your Laoshan Black according to the western brewing instructions on the website, but use more leaves – Steep 2-3 tsp of tea leaves in a large brewbasket or pot, resteeping until you have around 3 cups of tea. Taste as you go – you want a brew with a strong flavour profile to cut through the strong pumpkin flavour. I judged mine by deep malty chocolate tones, tingling cinnamon and sweet caramel. A thick mouth-feel coats the tongue and enlivens the senses, with a lingering taste of smoky madagascar vanilla (think tonka bean, the sultry cousin of the vanilla bean). This quality of brew created a perfect balance of flavour in the finished soup – but don’t be afraid to experiment and taste as you go!

Combine pumpkin puree, maple syrup, 2 cups broth and 2 cups Laoshan Black in a large stock or soup pot. Simmer over medium heat until heated through, allowing the flavours to mingle and the pumpkin to caramelize. Stir in evaporated milk, softened cream cheese and spices to taste. Remove from heat.

Blend soup in batches with an immersion blender or one cup at a time with a regular blender. Return soup to pot over medium-low heat to heat while you prepare the sweet drizzle.

Combine 3 tbsp maple syrup and 1/4 cup Laoshan Black in a pan and simmer about 5-10 minutes until reduced by half.

Ladle hot soup into bowls and serve with a tsp of drizzle, heavy cream and pumpkin seeds. Salt and pepper to taste!

Finished Black Tea Pumpkin Soup Recipe
Note: All pictures featured on this post belong to Daisy Chubb’s Tea and Treats.

Teas Relevant To This Article

Published on by David Duckler

A thick mouth-feel coats the tongue and enlivens the senses, with a lingering taste of smoky madagascar vanilla (think tonka bean, the sultry cousin of the vanilla bean). This quality of brew created a perfect balance of flavour in the finished soup...

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Posted Comments

  1. Charlotte

    This sounds delicious!

  2. Jodi

    I can’t wait to make this! Thanks Daisy!

  3. Michelle

    Oh wow this sounds great – I love pumpkin soups but never thought to add tea!

  4. Dave

    Sounds super delicious. Will definitely try it over break!

  5. LC Aponte-Blizzard

    This sounds lovely! I’ll be trying soon, be sure of that.

  6. Ryan Conaughty

    I started following DaisyChubb on Instagram because of this post!

  7. Julie

    I keep meaning to try this recipe. It sounds so good, and it’s easily made vegan, which I appreciate!

  8. Sarah

    This recipe is making my mouth water. I’m adding it to my recipe box for a chilly, rainy spring day. Who says pumpkin can only be enjoyed in fall?

  9. Scott

    looks great, can’t wait to try it out!