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.

Ingredients

• 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)

Serves 2-4

Method

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

Big loves

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.