Raw vegan pumpkin soup

Enjoy raw vegan & stay slim

Raw vegan pumpkin soup
Goal shape
Total time 20 mins
Difficulty Easy
Nutritional value (per portion)
kcal 308
Protein 5 g
Fat 11 g
CARBOHYDRATES 36 g
Ingredients …

2 Persons

You will need

This recipe yields 2 servings. One serving has 308 kcal and 5g of protein.
400 g red kuri squash
1 avocado
2 carrots (medium)
1 lemon
1 tsp turmeric
1 garlic clove (optional)
1 piece Ginger (thumb sized)
Caraway, thyme, salt, pepper
eventuell etwas Gemüsebrühe zum Verdünnen

Raw vegan pumpkin soup

Enjoy raw vegan & stay slim

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
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.

Preparation

  • Peel the pumpkin, remove the seeds and cut into cubes.
  • Wash your carrots and cut into thick slices.
  • Peel the ginger and cut into small pieces. Den Saft der Zitrone auspressen.
  • Place all the ingredients into a high powered blender and blend until it forms a creamy mixture.
  • Flavour with salt, pepper, thyme and cumin then mix it all up again.
  • Tip: If the raw vegan pumpkin soup gets too thick, simply add some water until it reaches the desired consistency.
  • Enjoy!
Our Tip: Improvise with different toppings like sprouts, hemp seeds, pumpkin seeds, fresh herbs, bell peppers and mushrooms. Our Coconut Chips are also a crunchy and delicious topping option. Just sprinkle a few on top and enjoy the creamy taste.
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