Your Cart

Enjoy Turmeric Recipes this Season!

Turmeric offers many benefits, especially when it comes to regulating your body’s inflammatory responses. These turmeric recipes for fall will taste delicious and promote better health. 

Key Takeaways:

  • Turmeric recipes for fall help your body manage inflammatory responses while keeping you in the autumn spirit.
  • Turmeric’s medicinal properties have been used for thousands of years.* 
  • Eating recipes with turmeric during the autumn season will promote better health and well-being.* 

Follow these turmeric-based fall recipes to start your journey to better health!

Table of Contents:

  • The Health Benefits of Turmeric
  • Adding Turmeric-Based Supplements to Your Routine
  • Harvest Salad with Turmeric Dressing
  • Turmeric and Pumpkin Soup

The Health Benefits of Turmeric

Turmeric is a root vegetable commonly used to season Middle Eastern and South Asian dishes, often in the form of a powder. What you may not know is that turmeric also has numerous benefits for your mind and body.* 

This popular spice contains an active ingredient called curcumin. Curcumin is widely understood to provide anti-aging and inflammatory response benefits.* 

Because of its effects on your body’s inflammatory responses, turmeric promotes better joint health and comfort.*

Along with joint health, turmeric fights against the internal effects of aging.* 

As you get older, your healthy tissues suffer from oxidative stress. This is caused by free radical molecules. 

Curcumin reduces oxidative stress levels in your body to slow some of the effects of aging.* Your tissues and cells may remain healthier if you regularly consume turmeric.* 

Adding Turmeric-Based Supplements to Your Routine

Curcumin is present in small quantities in yellow turmeric powder, but some supplements can amplify its wonderful health benefits.* Our turmeric-based supplements are stronger and more absorbable than ordinary turmeric.* 

Curcumin-SR™ is our original yellow turmeric supplement. It contains a form of curcumin that is ten times more bioavailable than regular curcumin.* 

Along with the more common yellow turmeric, black turmeric also has unique health benefits.* When taken with yellow turmeric, black turmeric extract can support your overall health.* 

Yellow and Black Turmeric with Curcumin-SR™ combines both forms of turmeric to give you maximum health benefits.* This combination supplement is a fantastic addition to your daily regimen. 

Our yellow and black turmeric supplement interacts with the SIRT1 gene to activate it.* This gene is also known as the anti-aging gene.* 

Along with delicious turmeric recipes for fall, consider adding these premium turmeric-based supplements to your daily routine.

Harvest Salad with Turmeric Dressing

Craving some crunchy greens this fall? The Harvest Salad with Turmeric Dressing is sure to hit the spot!


To make this salad, you will need the following ingredients:

  • 1 medium butternut, acorn, or other squash
  • 2 apples, diced
  • Extra virgin olive oil, to taste
  • 2 bunches of kale, chopped
  • 1 lemon
  • ½ cup of pomegranate arils

The salad dressing requires the following ingredients:

  • ½ cup of hemp seeds
  • ½ cup of lemon juice
  • ¼ cup of water
  • 1 teaspoon of pure maple syrup
  • 1 teaspoon of Dijon mustard
  • 1 small shallot, diced 
  • ¼ teaspoon of ginger
  • ¼ teaspoon of ground turmeric 
  • Pinch of cayenne pepper
  • Salt, to taste

We recommend using standard yellow turmeric to make the dressing. 

Preparation Instructions

Follow these steps to prepare your Harvest Salad:

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Line a baking sheet with parchment paper or coat it with a nonstick spray
  3. Remove the stem of your squash and cut it in half
  4. Scoop out the seeds and innards of the squash and discard
  5. Cut each half of your squash into small pieces, about half an inch each
  6. Arrange the squash on the baking sheet
  7. Sprinkle salt over the squash pieces if you wish
  8. Bake for 12 minutes, flip the squash, and bake for another 12 minutes
  9. While the squash is in the oven or cooling off, prepare your salad greens
  10. Place the kale in a large bowl and add the olive oil, juice of one lemon, and salt to taste
  11. Toss these ingredients to fully saturate the kale
  12. Top the greens mixture with diced apple and pomegranate arils, then set the bowl aside
  13. Add all of the dressing ingredients to a blender and blend on high until the dressing is smooth
  14. Add the squash to your salad bowl and top the mixture with turmeric dressing. Toss to combine fully

If the turmeric dressing is too thick, add a little water to the blender. This salad is best enjoyed immediately after preparation, but it will keep in the refrigerator for a few days. 

Turmeric and Pumpkin Soup

Most people experience cravings for pumpkin-flavored dishes when fall comes around. Enjoy this Turmeric and Pumpkin Soup to protect your health and satisfy your stomach!


To make this soup, you will need these ingredients:

  • 3 pounds of skinned, deseeded, and chopped pumpkin
  • 1 large onion, chopped into segments
  • 3 orange peppers, deseeded and chopped
  • 5 large carrots, peeled and chopped
  • 4 cups of vegetable stock
  • 8 cups of water
  • ¾ teaspoon of turmeric powder
  • ¾ teaspoon of ginger powder 
  • 6 cloves of garlic, chopped
  • 1 ½ teaspoons of chili flakes
  • 2 tablespoons of olive oil

If you have access to whole turmeric root, you can use a ⅛-inch piece instead of the powder. To substitute fresh ginger for powdered, we recommend using about 3 inches to flavor the soup. 

Preparation Instructions

To make this recipe, follow these instructions:

  1. Prepare and chop the vegetables
  2. Add olive oil and heat your pan over medium heat
  3. Once the pan is heated, add onion, turmeric, ginger, garlic, and chili flakes
  4. Sauté for two to three minutes or until the onion starts to become translucent
  5. Add the carrots, peppers, and pumpkin to the pan
  6. Sautee for 10 to 12 minutes as the onions begin to carmelize
  7. Add the vegetable stock and water to the pan — ensure that all of the ingredients are fully submerged in the liquid
  8. Cover the pan, leaving a small opening for steam to escape
  9. Simmer on medium-low heat until the vegetables have become soft and tender — this will take between 15 and 35 minutes 
  10. Allow the soup to cool for a few minutes, then purée it in a blender to make it smooth
  11. Serve and enjoy the soup while it is still hot!

You can serve Turmeric and Pumpkin Soup in hollowed-out miniature pumpkins for added festiveness. 

Quality of Life is Featured in