Roasted Turmeric Chai Pumpkin Soup
A tasty creamy sweet pumpkin soup with chai spice
Prep time: 15 minutes
Serves 3-4
Ingredients
- 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 tamar
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Method
1
Pre-heat your oven to 220°C. Cut the pumpkin into small chunks and set aside.
2
Mix the coconut oil, curQone™ Turmeric Chai powder, salt, pepper and garlic in a large bowl and then coat the pumpkin with the mixture.
3
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.
4
Combine the mix with the peanut butter, ginger,
coconut milk and tamari.
5
Allow to cool slightly, then blend with an immersion blender or high speed blender, and puree the soup until smooth.
6
Serve with an additional dash of coconut milk on top and add toppings of your choice.
