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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 Time30 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!

Jahmu Chicken Soup

Prep Time1 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 Time10 mins
Cook Time20 mins
Course: Main Course, Side Dish
Keyword: curry, fish, ginger, Jahmu, onions, peppers, turmeric

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.