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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- Blend all ingredients except Sun Dried Tomatoes and Carrots until smooth and creamy.
- Pour into bowl and mix in Sun Dried Tomatoes and Carrots.
- Garnish with Fresh Rosemary and Black Pepper Flakes.
Mama Said Eat Your Raw Pumpkin Soup Or She’ll Beat You With Her Wooden Spoon!