Creamy Pumpkin Soup by Matea Zajec Girl in the Raw

gluten-free, Ayurvedic, soy-free, sugar-free, low fat

Pumpkin is so delicious and creamy on it’s own, it is a perfect ingredient for a simple and quick soup. According to Ayurveda, it is healthy to eat mono-meals, or meals consisting of as few ingredients as possible, and this soup surely fits the bill. You can omit the milk and spices and just add salt and water, it will be tasty enough! I was low on pumpkin so I mixed it up with zucchini, you may notice the color is a bit more greenish. Zucchini comes from the same family as pumpkin and is equally creamy, but doesn’t change the flavor.

Serves 2

1/2 of small pumpkin, or 1/4 of a medium-big one. About 2 cups cubed.
1/2 cup zucchini
1 vegetable bullion (I use Rapunzel, with sea salt)
1/4 cup almond milk (I use vanilla even in savory preparations)
pinch black pepper
cashew cream to top (optional)

Core, peel and cube the pumpkin and zucchini. Bring water to boil, add the pumpkin and cook for about 8 minutes – it will get soft and tender very quickly! Add zucchini and cook for another minute (you can put it in raw as well). Pierce with a fork to see if pumpkin is done, it should be slightly falling apart but not too overcooked.

Place veggies in a blender, add 1/4 cup almond milk, and fill up the rest with the cooking liquid. You may not need all of it, and here it is up to you – the thicker you want the soup, the less water you add. I usually go for half solid, half liquid ingredients.

As you may discard some of the cooking liquid, I like to put my bullion in at the end with the spices, it dissolves quickly, specially in a Vitamix. Blend and serve hot!

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