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.

Yield: 4

Ingredients:

• 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

Directions:

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.

Notes:

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 http://goneraw.com/node/14393 and http://goneraw.com/recipe/apple-butternut-squash-soup