RAW THAI PUMPKIN SOUP (Sugar Free, Gluten Free, Dairy Free, Vegan) is a wonderful winter warmer! A touch of cayenne warms the body, is a great blood thinner and has a healing effect on multiple body systems…

Ingredients (Serves 4):

  • 2 Cups of Butternut Pumpkin
  • 1 Small Carrot
  • 1/2 an Avocado
  • 1 Small Onion
  • 1 ½ Cups of Coconut Cream
  • 2 Cups of Almonds
  • 1 Small Knob of Ginger
  • 1 to 2 Cloves of Garlic
  • 1/2 Teaspoon of Tumeric
  • 2 Teaspoons of Celtic or Himalayan Salt
  • 2 Teaspoons of Tamari
  • 1/8 Teaspoon of Cayenne Pepper
  • 1 Teaspoon of Agave
  • Handful of Coriander (optional)

Cooking Instructions:

  1. Blend all ingredients (except coriander) in a high-speed blender until smooth & creamy.
  2. Place in oven on “warm” for about 30 to 60 minutes (or in a hydrator or Thermomix). Make sure it is only warm (no more than 45’C) so as not to cook the soup.
  3. When serving, sprinkle coriander on top. Add a little water if the soup is too thick.

 

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