Thick Raw Pumpkin Soup Recipe

Thick Raw Pumpkin Soup

As many of you know, I have recently been in possession of large amounts of pumpkin. It took me 3 weeks to finish it all off, and during that time I made pumpkin pie, soup, juice, nutmilkshake, sushi, and added pumpkin to many of my salads. A few times I even ate it raw on its own, whilst getting in touch with my mono-eating animal side. One of my favorite recipes is this Thick Raw Pumpkin Soup that I’m going to share with you now.

Thick Raw Pumpkin Soup Recipe


3/4 cup Pili Nut Milk (1 part nuts : 2 parts water)*
2 cups Pumpkin, chopped
1/2 cup Zucchini, peeled
4 tsp Olive Oil
1 tbsp Fresh Rosemary (lightly packed to measure)
1 tbsp Grainy Dijon Mustard
1 tbsp Apple Cider Vinegar
1 tsp Onion, chopped
1 clove Garlic
1/2 tsp Fresh Ginger, chopped
1/2 tsp Salt
1/4 tsp Black Pepper

3 tbsp Sun Dried Tomatoes
1 tbsp Shredded Carrots

*If you can’t get Pili Nuts then you can just use any other nut milk – my first choice would be almond.

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  1. Blend all ingredients except Sun Dried Tomatoes and Carrots until smooth and creamy.
  2. Pour into bowl and mix in Sun Dried Tomatoes and Carrots.
  3. Garnish with Fresh Rosemary and Black Pepper Flakes.
  4. Enjoy!


Mama Said Eat Your Raw Pumpkin Soup Or She’ll Beat You With Her Wooden Spoon!