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Raw Thai Pumpkin Soup

Raw Thai pumpkin soup


Serves 4-

2 cups butternut pumpkin

1 small carrot

1/2 avocado

1 small onion

1 1/2 cups coconut cream

2 cups almond milk

Small nob ginger

1-2 cloves garlic

1/2 tsp turmeric

2 tsp Celtic or Himalayan salt

2 tsp tamari

1/8 tsp cayenne pepper

1 tbl agave

Handful of coriander - optional


Blend all ingredients except the coriander in a high-speed blender until smooth and creamy. Place in oven on warm for about 30 minutes to 1 hour or in a dehydrator or Thermomix. Make sure it is only on warm – no more than 45C so as not to cook the soup.


When serving sprinkle optional coriander on top



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For any inquiries, please contact Kristine Matheson:

Tel: +61406535075

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