I always loved pumpkin soup. The combination of sweet and salt and spicy touch. So when the season came, I accepted a challenge and created something, that my husband really liked, despite the fact that he doesn't like pumpkin soup. It is so easy to make! My version is not 100 percent RAW, since I have canned beans in it. That's because I love the creamy texture they give to the soup and the fibres and resistant starches in beans are so beneficial to your guts, that I believe beans make a good exception from 100 percent RAW. If you still can not live with that, you can use cashews or almonds. Enjoy!

Ingredients for 2 servings:

  • 1 small pumpkin
  • 1 big carrot
  • 1 can butter beans
  • 3 dates
  • ginger, oregano, garlic, salt, chilli pepper, basil
Pumpkin soup

Put all ingredients in high speed blender and blend them together.

Put the mixture in a pan and slowly warm up to max 45 degrees Celsius (115F)

Add the spices according to your taste

Stir often