Thursday, November 3, 2016

Raw Pumpkin Bisque

One of the biggest complaints about raw food is that everything is cold and not very suitable for the cold season when most people crave warm, comforting food.

One way to make your raw food appealing for the cold season is to make it nice and creamy and add warming spices. You can change your favorite smoothie recipes and adapt them to the winter. The other way to create comforting winter raw food is to simply blend your favorite ingredients into a soup and warm it up to about 118°F or 47°C. Beyond this temperature the enzymes in your food will perish.

Pumpkins are in season so what could be better than a warming, creamy pumpkin soup! This is one of my very-easy-to-make versatile recipes. You can use different spices to make your soup taste different every time you make it. You can also use carrots or sweet potatoes when pumpkin is not in season. You can make it using a high speed blender, but if you do not have one, you can gently warm the soup up. You will need a kitchen thermometer, though, to make sure that you do not exceed the suggested temperature.

  • 4 cups chopped pumpkin (I used Hokkaido)
  • 2 cups freshly made cashew nut milk (nut milk tutorial for beginners here)
  • 1 clove garlic, minced
  • 1/2 tsp grated fresh ginger root (add more if you prefer)
  • 1/2 tsp crashed hot chili (chili flakes or cayenne pepper if you prefer)
  • 1/3 tsp pink Himalaya salt
  • 1 Tbsp virgin olive oil
  • 1 tsp raw organic pepitas (pumpkin seeds) for garnish

  • Process all ingredients (except olive oil and the pumpkin seeds) in a high speed blender until smooth and creamy. The longer you process the ingredients, the warmer the soup. Use kitchen thermometer to make sure that you do not exceed the suggested temperature of 118°F.
  • Taste the soup and adjust the taste to your personal liking. If the soup is too thick, add a little filtered water or more nut milk and blend again. Add the olive oil and whiz for a few seconds. 
  • Transfer the soup into individual soup bowls, garnish with pumpkin seeds and serve right away. Enjoy in good company!

Tip: As I mentioned above you can use the same basic ingredients to make a very different soup. Try it using Thai style coconut milk, turmeric, and lots of chili and fresh ginger if you want to give your soup and slightly Asian touch.

Pumpkin is good for you! Add fresh pumpkin and pumpkin seeds to your raw (and cooked recipes) as often as you can. Pumpkins are rich in fiber, vitamin A and beta carotene. They can help you improve your vision, protect you from cancer and prevent cardiovascular disease. Pumpkin seeds are rich in minerals such as magnesium, manganese, zinc and copper. They also contain omega-3 fatty acids, sleep promoting amino acid tryptophan, antioxidants and plant compounds known as phytosterols. Among others, they can help prevent prostate cancer and stop inflammatory processes in the body. They can be eaten raw, turned to s delicious seed batter or blended into a meal that can be used in many raw food recipes. Enjoy them often.

In radiant health - passionately raw - Dominique


*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.
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