Karen Harbour, the Tea Spot Chef, has shared another amazing recipe with us just in time for Vegan Month.  This recipes is flavored with Mango Tango tea, from The Tea Spot.  To make a vegan version of this recipe, substitute soy cream for the cream and use vegan brown sugar.

Mango Tangy Pumpkin Butternut Soup
Yields: 6-8 servings
Prep Time: 10 minutes / Cook Time: 20 minutes
Ingredients:

• 2 TBS olive oil
• 1/3 cup sweet onion, finely chopped (1/2 onion)
• 1 tsp minced garlic
• 14 oz Mango Tango Concentrate
• 1/2 tsp Cayenne Pepper, grounded
• 1 tsp Coriander
• 3 TBS brown sugar

· 1 can pumpkin puree (15 oz)

· 1 can butternut squash (15 oz)

· 1 cup heavy cream

Preparation:
1. Heat the olive oil over medium-high heat in a 4 qt pot. Add onions & garlic, stirring often until light brown & softened, about 3-4 minutes.
2. Add TeaSpot Mango Tango concentrate, cayenne pepper, coriander & brown sugar and stir for 1-2 minutes.
3. Add pumpkin, butternut squash puree & whisk in the heavy cream until liquefied & simmer on low until ready to serve.

Other Tea Spot Chef Recipes on Tea Examiner
Sweet and Creamy Mash Potatoes
Baileys & Creme Tea Toddy
Capetown Cream Tea Toddy

See more of Karen's great recipes at Steep it Loose