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Raw Pumpkin Soup

We tried another raw recipe, this time a raw soup. We really enjoyed it, it was a blend of many of our favorite fruits and vegetables.

Raw Pumpkin Soup

Yield: 4


  • 2 cups pumpkin or butternut squash, chopped
  • 1 banana
  • 1/2 leek, white part only
  • 1 clove garlic, minced
  • 1 inch ginger, peeled and grated
  • 2 pinches cumin
  • 1/2-3/4 cup apple juice
  • 2-3 Tbs. almond flour
  • thyme
  • salt


  1. Chop the pumpkin into small pieces, or grate.
  2. Slice the leek into small rings.
  3. Mince the garlic.
  4. Place in a blender with the apple juice and puree to a smooth consistency.
  5. Add the seasonings and taste.
  6. Add the almond flour to thicken.
  7. Depending on what you like, season with more slat, a dash of cayenne or more cumin.
  8. You can make the soup thinner with more apple juice.


I combined ingredients from both of the recipes at Gone Raw. As my husband is allergic to raw apples, I did not put the raw apples in as one of the recipes suggests, however did use fresh organic apple juice which seems to be o.k. for him. I would suggest that you don’t make this too far in advanced from serving, as because of the banana, the soup becomes darker and stronger with banana flavor.

adapted from and

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