Roasted Turmeric Chai Pumpkin Soup

A tasty creamy sweet pumpkin soup with chai spice

Prep time: 15 minutes
Serves 3-4


  • 1 large pumpkin, skin removed
  • 1 tablespoon natural peanut butter
  • 1-inch piece of fresh ginger, grated
  • 1 tablespoon of coconut oil (melted)
  • 1 teaspoon curQone™ Turmeric Chai powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 large cloves garlic, minced
  • ½ cup coconut milk
  • 1 ½ tablespoon tamari

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Pre-heat your oven to 220°C. Cut the pumpkin into small chunks and set aside.


Mix the coconut oil, curQone™ Turmeric Chai powder, salt, pepper and garlic in a large bowl and then coat the pumpkin with the mixture.


Place the pumpkin in a baking tray and cook in the oven for 30-40 mins or until soft. Transfer the mix to a large pot and place on a medium heat.


Combine the mix with the peanut butter, ginger,
coconut milk and tamari.


Allow to cool slightly, then blend with an immersion blender or high speed blender, and puree the soup until smooth.


Serve with an additional dash of coconut milk on top and add toppings of your choice.

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