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.
- 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.