This vegan pumpkin soup is packed with nutrients and easy to digest. With Chaga and turmeric, two adaptogens that support the immune system and promote healthy skin, hair, nails and eyes. You can sweeten it to make it resemble a liquid pumpkin pie – our absolute favourite autumn food.

Serves 2 - 3 persons

Yogi Pumpkin Soup with Chaga


  • 1/2 Medium-sized pumpkin
  • 3/4 can of Coconut milk
  • 2 Bananas
  • 4-5 Fresh mint leaves + a couple for decoration
  • 1/2 teaspoon nutmeg
  • 1 teaspoon Chaga Extract
  • 1 Tablespoon Turmeric powder 
  • 1 sprinkle of Himalayan sea salt
  • Optional: Add agave syrup or coconut sugar if you like it sweeter


  1. Preheat the oven to 180 degrees Celsius.
  2. Slice the pumpkin in large pieces and remove the seeds from the inside. 
  3. Roast the pumpkin pieces for about 45 mins or until they are soft on the inside. Let them cool down a little bit and remove the shell.
  4. Add banana, mint, nutmeg, salt, Chaga and Turmeric and mix with a hand blender.
  5. Carefully add the coconut milk and try out how much it needs until it forms a creamy texture.
  6. If you want it a little sweeter, add some natural sweetener like agave syrup.
  7. Decorate with additional mint leaves and enjoy.
November 23, 2021 — Lilian Buechner
Tags: Chaga Recipe