Raw vegan pumpkin soup

Raw vegan pumpkin soup

Enjoy raw vegan & stay slim

20 mins
Muscle Definition

Nutritional value: per portion

Calories 68 kcal
per 100 g
Carbs 9 g
per 100 g
Protein 1 g
per 100 g
Fat 2 g
per 100 g


400 g red kuri squash
1/2 avocado
2 carrots (medium)
1/2 lemon
1/2 turmeric
1 garlic clove (optional)
Ginger (thumb sized)
Caraway, thyme, salt, pepper

Preparing the raw vegan pumpkin soup

  • Peel the pumpkin, remove the seeds and cut into cubes. 
  • Wash your carrots and cut into thick slices. 
  • Peel the ginger and cut into small pieces.
  • Place all the ingredients into a high powered blender and blend until it forms a creamy mixture.
  • Flavour with salt, pepper, thyme and cumin then mix it all up again.


If the raw vegan pumpkin soup gets too thick, simply add some water until it reaches the desired consistency. 




Improvise with different toppings like sprouts, hemp seeds, pumpkin seeds, fresh herbs, bell peppers and mushrooms.