Raw vegan pumpkin soup

Name: Raw vegan pumpkin soup
Total time: 20 min
Ingredients: red kuri squash; avocado; carrots (medium); lemon; turmeric; garlic clove (optional); Ginger (thumb sized)

Enjoy raw vegan & stay slim

20 min

By Julia-Sarah Hennig
September 29, 2020

Why trust us?

Eat a pumpkin raw? Why not? If you’re talking about an edible squash like one of our favorites, the red kuri (a.k.a. Hokkaido, sunshine squash, red kuri, or orange kabocha), you can turn it into a raw vegan pumpkin soup! Just make sure you’re using a strong enough blender to power the pumpkin into a puree.

Ingredients

2 Persons

400 g

red kuri squash
1

avocado
2

carrots (medium)
1

lemon
1 tsp

turmeric
1

garlic clove (optional)
1 piece

Ginger (thumb sized)

Preparation

1

Peel the pumpkin, remove the seeds and cut into cubes.
2

Wash your carrots and cut into thick slices.
3

Peel the ginger and cut into small pieces. Den Saft der Zitrone auspressen.
4

Place all the ingredients into a high powered blender and blend until it forms a creamy mixture.
5

Flavour with salt, pepper, thyme and cumin then mix it all up again.
6

Tip: If the raw vegan pumpkin soup gets too thick, simply add some water until it reaches the desired consistency.
1

Enjoy!