Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Curry Pumpkin Soup

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I’m looking at piles of loose papers on my desk and hampers full on laundry thinking I really should get to that today, I don’t want my house to look like the one I’m watching on BBC America’s Clean House which is much scarier than the US version! Gotta love a show that will show you close ups of dust mites and pubic hair this early in the morning! I wish I enjoyed cleaning as much as the cheerful, British women on the show. But I bet I do enjoy spending time in the kitchen inventing recipes as much. Pumpkin is one of my favorite fall flavors and there are tons of them growing all over the place here as well as every other winter squash. As an active member of AllRecipes.com with a packed online recipe box, I get daily emails with top rated recipes. This weekend’s email included this highly-rated recipe for Curry Pumpkin Soup that was far from raw friendly. But it got me wondering if I could come up with a raw version using what I have in the house, which is plenty of avocados, almond milk, tamari, Truvia, curry, and this cute little pie pumpkin:
pumpkin (5)
I’ve never cut up a pie pumpkin before, it was an interesting experience:
pumpkin (4)
My husband ended up taking over, turns out our Oxo peeler is only so-so for removing pumpkin skin. But he came up with a better system for separating the “meat” and I didn’t mind letting him step in :-) For a little pumpkin, it had plenty of seeds with I will be trying something with later this week. Anyway, here’s the recipe I concocted:

Recipe: Raw Pumpkin Curry Soup

Summary: Raw pumpkin soup with strong curry flavor.

Ingredients

  • 3 cups fresh pumpkin, chopped
  • 1/2 medium avocado
  • 2 tbsp. curry powder
  • 2 cups water
  • 1 cups almond milk
  • 2 tbsp. tamari
  • 1 packet Truvia
  • 1 tbsp. coconut oil

Instructions

  1. Blend pumpkin, water and almond milk in blender. Add avocado, coconut oil, tamari, Truvia and curry and continue blending to a puree.

pumpkin (6)

For a first time experiment, it came out pretty good, the coconut oil accented the curry nicely, but the pumpkin flavor was mild if maybe a bit over-powered by the curry. It may have been stronger with less curry, more pumpkin or butternut squash instead. But, overall a very enjoyable soup and could be an enjoyable curry dressing, dip or sauce as well.

Anyway, we saw Paranormal Activity this weekend and it was an original, creepy movie that I’m still trying to decide how I feel about it. Shortly into the movie, I noticed the couple had a Vita-Mix in their kitchen and I was disappointed they didn’t use it once during the movie :-P But, the movie is a good scare-fest for the Halloween season, fans of the Blair Witch project should like this as well.

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Comments

  2. Mmmm very delicious recipe you have here. My first time making raw pumpkin soup. It turned out really good. I also roasted the pumpkin seeds I scooped out of my tasty pumpkin to eat with my soup soup. yummm