Raw vegan pumpkin soup
Enjoy raw vegan & stay slim
Simple
20 mins
Muscle Definition
Nutritional value: per portion
1 medium slice
Calories
68
kcal
per 100 g
per 100 g
Carbs
9
g
per 100 g
per 100 g
Protein
1
g
per 100 g
per 100 g
Fat
2
g
per 100 g
per 100 g
Ingredients:
person
persons
400 g | red kuri squash |
1/2 | avocado |
2 | carrots (medium) |
1/2 | lemon |
1/2 | turmeric |
1 | garlic clove (optional) |
Ginger (thumb sized) | |
Caraway, thyme, salt, pepper |
Preparing the raw vegan pumpkin soup
- 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.
- 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.
If the raw vegan pumpkin soup gets too thick, simply add some water until it reaches the desired consistency.
Products you can use:
Tip:
Improvise with different toppings like sprouts, hemp seeds, pumpkin seeds, fresh herbs, bell peppers and mushrooms.
Copyright notice
- image on this page: ©istock.com/KarinaUrmantseva