With a cakey pecan crust, pumpkin pie filling, and crunchy streusel, this Emaya Pumpkin Spice torte is an easy and elegant alternative to pumpkin pie.

Try this Yuletide favourite with Emaya’s Turmerichai Star Latte to warm up those chilly Christmas evenings.

A deliciously zesty and spicy way to liven up a vanilla protein shake made with frozen fruits and veg for a really creamy finish.

This deliciously creamy and refreshing Moringachai Holy Maté smoothie recipe could not be easier to prepare with just 3 ingredients.

Our simple chai tea method.

A simple and deliciously warming red lentil dhal with Turmerichai Star.

A guilt free deliciously indulgent chocolate mousse with Pumpkin Spice.

Deliciously fresh and crunchy salad with a spicy Holy Maté dressing.

A delicious poached spicy pear recipe.

A simple, refreshing mango and strawberry summer salad wih Moringachai Holy-Maté

A delicious soothing hot chocolate with a twist!

Here’s a delightful organic recipe for Roasted Pumpkin Soup that keeps the skin on and uses roasted pumpkin for maximum flavour. This soup is not only comforting but also packed with nutrients, making it a perfect dish for autumn.

Organic Roasted Pumpkin Soup Recipe

Ingredients:

1 organic medium pumpkin (approximately 1 kg or 2.2 lbs), washed and cut into wedges (skin on, seeds removed)

1 medium onion, chopped

2 cloves garlic, minced

1 small piece of ginger (about 15 g), minced

1 tbsp coconut oil

2 cups vegetable broth (480 ml)

1 can (400 ml) coconut milk

1 tsp ground cumin

½ tsp ground nutmeg

½ tsp ground cinnamon

Salt and pepper to taste

Pumpkin seeds for garnish

Instructions:

Preheat the Oven: Preheat your oven to 220°C (428°F).

Prepare the Pumpkin: Cut the pumpkin into wedges and remove the seeds. Place the wedges on a baking sheet lined with parchment paper. Brush with a little olive oil and sprinkle with salt and pepper.

Roast the Pumpkin: Roast in the oven for about 30-40 minutes, or until the flesh is soft and caramelised.

Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 6-8 minutes until translucent. Then add the minced garlic and ginger, cooking for an additional minute until fragrant.

Combine Ingredients: Once the pumpkin is roasted, add the flesh (with skin) to the pot along with the vegetable broth, coconut milk, cumin, nutmeg, cinnamon, salt, and pepper.

Blend the Soup: Bring to a boil, then reduce heat and simmer for about 10 minutes to allow the flavours to meld. Use an immersion blender to blend until smooth or transfer to a blender in batches.

Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with toasted pumpkin seeds for added texture and flavour.

This creamy vegan soup is perfect for warming up on chilly autumn days. The roasted pumpkin skin adds depth and nutrition while keeping preparation simple and organic.Enjoy your delicious Roasted Pumpkin Soup with a sprinkle of pumpkin spice on top for an extra touch of autumnal flavour!