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Drink recipe · from the recipe book

Velvety Pumpkin Turmeric Golden Milk

A thick, velvety golden milk where pumpkin puree gives body and gentle sweetness to soy milk, warmed with fresh ginger, earthy turmeric, a touch of brown sugar and a hint of black pepper.

Velvety Pumpkin Turmeric Golden Milk

Ingredients

  • 1½ cups (350 ml)360 gSoy milk, original
  • ½ cup120 gPumpkin puree, canned
  • 1½ tbsp grated8 gFresh gingerpeeled and finely grated
  • 1 tsp3 gGround turmeric
  • ⅛ tsp0.3 gBlack pepper
  • 1 tbsp packed16 gBrown sugar

Steps

  1. Peel and finely grate the ginger before you start heating.
  2. In a small pot, whisk the pumpkin puree with the turmeric, black pepper and brown sugar into a smooth paste.
  3. Slowly whisk in the soy milk until the mixture is even and free of lumps, then stir in the grated ginger.
  4. Warm over medium-low heat, whisking often, until steaming with small bubbles at the edge, about 5 minutes; do not let it boil.
  5. Keep it gently steaming for 2 more minutes so the ginger infuses, whisking briskly to make it frothy.
  6. Divide between two mugs and serve hot; pour through a fine strainer first if you prefer it without ginger fibers.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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