Raw Butternut Pumpkin Soup


300gm Butternut Pumpkin peeled and chopped into small chunks

½ Green Apple, skin on, cut into chunks

50gm Celery cut into pieces

100gm Carrot cut into small pieces

1 ½ cups water (or veggie stock)

2 teaspoons Vegeta (if not using stock)

½ Avocado

¼ cup Sundried Tomatoes

½ teaspoon Cinnamon

Sea Salt to taste

OPTIONAL: 1 Tablespoon Coconut Cream


Place all ingredients in your blender in the order listed. Blend on high until smooth. Adjust the seasoning if necessary. For a warm soup continue to blend for 5 and 8 minutes. Check the temperature with a thermometer if you have one. To keep the soup truly raw it needs to remain under 46 degrees.

Enjoy :)

Print Friendly

Leave a Comment

Previous post:

Next post: