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Jahmu Pumpkin Squash Soup

A super easy, delicious, creamy, vegan soup which you can make with any type of squash or pumpkin
Prep Time 30 mins
Course Side Dish, Soup

Ingredients
  

  • 1 pumpkin
  • 1 squash
  • 1 can coconut milk
  • ¼ cup vegetable broth (add more or less depending on desired thickness)
  • onions
  • garlic
  • 1 Tbs Jahmu
  • ½ tsp salt

Instructions
 

  • Preheat oven to 375°F and roast the pumpkin and squash.
  • Saute onions and garlic in a frying pan.
  • Remove the pumpkin and squash from the oven and allow to cool. Remove as much skin as yu would like.
  • Add the pumpkin, squash, coconut milk, vegetable broth, onions, garlic, Jahmu, and salt to a blender.
  • Blend, reheat, and serve!
turmeric ginger chicken soup

Jahmu Chicken Soup

Prep Time 1 hr
Course Main Course

Ingredients
  

  • 1 whole chicken
  • Jahmu
  • olive oil
  • onions chopped
  • celery chopped
  • carrots sliced
  • bone broth
  • chicken broth
  • parsnips chopped
  • 2 bay leaves

Instructions
 

  • Preheat the oven to 375°F.
  • Coat the chicken with Jahmu and roast for 30-45 minutes while preparing the soup.
  • In a large pan with olive oil, saute onions until they are translucent then add celery and carrots. Continue sauteing for a few minutes.
  • Add bone broth, chicken broth, chopped parsnips, and two bay leaves.
  • Combine chicken and soup and simmer or bake until carrots are tender and chicken breaks apart easily.

Jahmu Coconut Fish Curry

Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Side Dish

Ingredients
  

  • 2 lbs Fish, cut into cubes preferably a firm, thick white fish such as cod, striped bass, tautog, grouper, trigger fish or snapper
  • 3-4 Onions, chopped approx. 1 lbs
  • 2-4 Carrots, sliced
  • 1 Red Pepper
  • 1 Sweet Potato or Ripe Plantain
  • 1 can Coconut Milk 8 oz
  • 2 Tbsp Jahmu Caffeine Free Turmeric Chai
  • ½ tsp Red Pepper Flakes
  • 1-2 cups Water or Stock
  • Olive Oil

Instructions
 

  • Chop onions into pieces no bigger than 1” X 1”; saute in olive oil in large pan (ideally with a top to use later). Add more oil and stir to keep from burning.
  • Slice carrots on an angle, approx. ⅛” thick slices. Add to saute pan.
  • Slice pepper into ½” wide slices and chop into thirds and add to saute pan.
  • Cube up the sweet potato or slice up the ripe plantain and add it in. Add more olive oil if necessary.
  • Add coconut milk, red pepper flakes and Jahmu. Add water or stock to submerge vegetables. (If you prefer your curries more like a soup add more liquid.)
  • Cover and steam for about 5-8 minutes or until sweet potatoes (or plantains) and carrots can be punctured with a fork.
  • Add fish and simmer until fish breaks apart with a fork and is cooked through (approx. 5 minutes but depends on thickness.)
  • Add some cayenne pepper if you like it spicier.
  • Serve along with rice and a salad.
Keyword curry, fish, ginger, Jahmu, onions, peppers, turmeric