Raw Vegan Pumpkin Cream Soup

Name: Raw Vegan Pumpkin Cream Soup - Evanghelina H.
Ingredients: 500 g pumpkin; peeled and cut into pieces; 50 g cold; pressed extra virgin olive oil; 70 g pine nuts; 1 sprig of fresh rosemary; dill; or parsley; 100 g tomato (1 piece); 1 clove of Romanian garlic; 40 g agave syrup; 500 g warm water at 40 degrees; 3 g Himalayan pink salt (known for being the salt with the highest purity; unrefined and unprocessed)

Soups - Raw Vegan Pumpkin Cream Soup by Evanghelina H. - Recipia

For today's lunch, I suggest a miraculous soup that is not only delicious but also full of health benefits. Pumpkin, this superfood with a sweet and very pleasant taste, is an excellent choice due to its nutritional properties. It is rich in vitamin A, which helps improve vision, and contains a low amount of calories, making it ideal for those who want to lose weight. Additionally, pumpkin is high in fiber, which aids digestion, and the beta-carotene in its composition is known for its role in cancer prevention. The recipe I will share with you comes from the book "Raw Food Kitchen" by Doreen Virtue and Jenny Ross. The preparation of the soup is simple and quick, and the result is an explosion of flavors and nutrients. Here are the steps to prepare this delicious soup: 1. Start by peeling and cutting the pumpkin into small cubes. You can use Hokkaido or butternut squash, depending on your preferences. Add it to a blender along with water or vegetable broth, extra virgin olive oil, salt, pepper, and your favorite spices, such as fresh ginger or nutmeg, for an extra flavor boost. 2. Blend all the ingredients in a high-power blender until you achieve a smooth and creamy paste. If you prefer a thinner soup, you can gradually add more water or vegetable broth until you reach the desired consistency. 3. Pour the soup into deep plates and garnish with a sprig of rosemary, dill, or fresh parsley, which will not only add a nice appearance but also a fresh taste. 4. To complete the meal, serve the soup with raw vegan pumpkin chips, which add a crunchy contrast and a delicious pumpkin note. 5. If you do not consume it immediately, you can keep the soup in a vacuum-sealed container in the refrigerator for up to 5 days. 6. If you prefer to serve it warm, you can heat it in the oven set to a maximum of 40 degrees for about 20 minutes. Alternatively, you can heat it gently on the stove, being careful not to exceed the temperature of 40 degrees, using a thermometer to check constantly. This soup is not only nourishing but also comforting, perfect for any lunch. Enjoy your meal!