Delicious AND nutritious! Raw AND it actually tastes awesome too! I say that as I often have a soup fail when I knock something up in the blender. But this time it worked so well.
I have been tweaking this recipe on and off for a while now as when I first made it it just didn’t quite hit the spot! (It was actually awful and reminded me of my first raw soup that I made many years ago which was pea soup. I disgraced myself – it was vile!)
So things have improved in my soup-making skills department since those early days of raw and I am delighted to share with you my lovely pumpkin soup recipe.
It really does taste great! And if you, or your family or friends, are not ‘100% raw’ that’s cool. You can gently warm the soup or heat it to your taste. I say that as it’s great to have the flexibility of being able to eat something wholesome and hot once in a while. Whichever way you choose to serve it – don’t serve it straight from the fridge. It’s really hard to get some winter comfort from a chilled soup and so hard to really get the taste: room temperature or gently warmed is best.
I serve mine straight from the blender – as it’s usually gently warmed that way.
The awesome team at Udo’s Choice have listed my recipe in their online recipe collection – also go check out their amazing online recipe brochure – and I am THRILLED to have my soup photographed by a professional photographer.
- 4 cups pumpkin flesh (don’t worry about picking out every seed)
- I cup sweet potato
- 1 tablespoon tamari
- 600ml almond milk
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon garam masala
- Pinch of salt
- 2 garlic cloves
- 2 tablespoons Ultimate Oil Blend
- alfalfa sprouts to garnish
- pumpkin seeds and pine nuts to garnish (activated if possible)
Blend all ingredients, except the oil and garnishes, until smooth. If you would like it warmed (not raw) then transfer to a saucepan and warm slightly on the hob. Once served, stir in the oil and garnish with pine nuts, pumpkin seeds, a swirl of nut milk and alfalfa sprouts.
See this recipe and more on Udo’s Choice Website here.
Keeping it juicy & raw
PS If you are interested in learning about raw foods hands-on with a professional chef then why not try one of my COOKERY SCHOOL classes… I would love to spend time with you in my professional masterchef kitchen in London.