Yes, it is possible to make a delicious, raw pumpkin soup. I made this one today and its bold, fresh taste gave me a real boost.
Before I made my soup, however, I ground some freshly dehydrated orange zest into a zingy powder to use as a seasoning.
It took several seconds for the dust to settle after the strenuous grinding, not that I minded; the scent of this powder is amazing.
So back to the soup. Its inspiration came from the latest issue (#4) of living raw magazine, which I doctored to suit my own tastebuds and texture preferences.
Be warned that this soup needs ample soaking time. You may achieve good results from soaking/blending in the same day, however the 6 days* I waited were well worth it; the pumpkin and flavour were delicately softened.
*21 Feb 2011: I have made this recipe twice more since, with varying soaking times. The texture is still good after a day of soaking, but it really improves after 3 days.
Recipe #109: Raw sunshine soup. Serves 4.
You will need:
► 1 small butternut pumpkin, skinned, de-seeded and cut into ~1½ cm dice [note that butternut pumpkin is also known as butternut squash]
► freshly squeezed apple juice
► ~5 tbsp olive oil
► ~2 tbsp apple cider vinegar
► ~2 tbsp agave syrup
► 2 thin slices of fresh turmeric, peeled [or you could use 1/2 tsp powder]
► a small chunk (the size of the top segment of your thumb) of ginger, peeled and sliced
► ½ tsp chilli powder
► ½-1 flat tsp salt
► 2 long sprigs of coriander – set aside some of the leaves for garnish
► ½ tsp orange zest powder [totally optional; I added it because it was there]
► pepper, for garnish
Place the pumpkin cubes in a bowl and pour just enough apple juice over the top to submerge the pumpkin. Soak the pumpkin for at least several hours; I soaked mine for 6 days!
When you are ready to ‘cook’ your pumpkin into soup, use a slotted spoon to transfer the pumpkin cubes into your Thermomix or blender. Add 4 tbsp of the olive oil and all other ingredients, except for those you will use for the garnish (1 tbsp olive oil, black pepper, extra coriander leaves).
Blend until super smooth, adding extra water if you need to. For Themomix users, start at speed 5 and 37°C for a warm soup, then gradually increase to speed 10; this should take around a minute. Using a conventional blender may take several minutes.
Serve with coriander leaves, a drizzle of olive oil, and a smattering of pink salt and cracked pepper.
I savoured my soup with crumbles of raw pizza base as croutons; the flavours of walnut and sunflower seed were the perfect complement.
Once again, please let me know if you try this for yourself – and please enjoy!