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Raw Christmas Starter: Pumpkin Soup

Raw Christmas Starter: Pumpkin Soup

Friday, 2nd December 2016

From the Uncook book By Tanya Maher
— Serves 3
Pumpkins are full of fibre, beta-carotene, Vitamic C, potassium, iron, calcium, copper, phosphorous and zinc, which promote healthy skin and boost immunity. Vitamin C slows down ageing and protects the body from disease and pollution. One serving of raw pumpkin provides half the recommended daily dose of vitamin C.

Ingredients
  • 450g (1lb) butternut squash or pumpkin, peeled and chopped
  • 3 tomatoes, chopped
  • 1 golden eating apple, chopped
  • 240ml (8¼fl oz) seed milk (see p.33)
  • juice of 1 lemon
  • 2 tbsp raw tahini
  • 1cm (½in) root ginger
  • ½ red chilli, deseeded if you like it mild
  • 2 garlic cloves
  • 1 tbsp dried thyme
  • 1 tsp ground turmeric
  • ½ tsp Himalayan salt
  • pinch of ground black pepper

Blend the ingredients, except the garnishes, using a tamper or by pulsing. The soup will be warming from the chilli, but if you like the temperature to be warm, too, blend for 4 minutes on a high speed setting or add some hot water while blending – added this late, the hot water won’t have a chance to cripple the veggies. Garnish, then serve.

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