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Cooked pumpkin soup is something I really missed when I first went raw vegan. So this soup is a lovely alternative and honestly tastes like the real deal.
This recipe does require a high speed blender in order to achieve the optimal consistency. You can also blend it for a little longer to create a warmer temperature while still keeping it raw. This makes it an ideal raw vegan recipe for the colder months.
The curry powder pairs so well with the pumpkin and gives it a nice spicy kick. The soup turns out so creamy and flavourful. You could even add in half an avocado to make it even more creamy and satisfying. I’ve added chopped almonds, pepper and fresh dill for extra texture and flavour. You can substitute with your favourite nuts/seeds and herbs of choice.
Pumpkin has substantial medicinal properties and contains several phyto-constituents belonging to the categories of alkaloids, flavonoids, and palmitic, oleic and linoleic acids. It has been shown to be anti-diabetic, antioxidant-rich, and anti-carcinogenic, anti-inflammatory.
Pumpkin is rich in beta-carotene which gives it its vibrant orange colour. Beta-carotene may enhance immune function and has unique antioxidant properties beneficial for protecting against diseases like cancer, cardiovascular or photosensitivity disorders. It has also been shown that diets rich in beta-carotene helps to reduce type 2 diabetes.
Beta-carotene is an important pro-vitamin A carotenoid that is metabolised into bioactive Vitamin A by the human body. It has been concluded that the antioxidant and pro-vitamin A functions of beta-carotene helps to extend the human life span.