Warm raw vegan pumpkin soup

Project Description

This is a great recipe for when you’re feeling like you need something warm. This often happens on colder days and is the cause of many of us choosing unhealthy meals because we think raw food cannot be warm and satisfying – wrong! This pumpkin soup tastes just like the cooked version and since it’s technically still raw until 42 degrees, the nice temperature will keep you warm.

Raw pumpkin curry soup by Anya Andreeva, Live Love Raw

Video guide on how to make raw vegan pumpkin soup

I always like watching videos, it just really helps to understand how to make the recipe, and it’s only a few minutes long! Please have a look below for a visual guide to making this delicious meal!

Serves: 2-3

Note: You will need a super high speed blender for this (I used a Vitamix, but a Blendtec will also work), as the desired consistency will only be reached after several minutes of blending. Taking it out too early will not taste as good.


  • 4 cups pumpkin or butternut squash
  • 2 cups water
  • 1/2 cup cashews
  • 1/8 cup fresh dill
  • 1 tsp. curry powder
  • 1.5 tsp. salt
  • 1 garlic clove

How to prepare:

Just cut the pumpkin and throw everything into the blender! I used the Vitamix’s superpower to heat it up to 42 degrees C, but you can also put it into the dehydrator if you wish. Again, I can’t tell you enough how important it is to keep blending it until its soft and fluffy, in the Vitamix it took about 2-3 minutes, but I honestly don’t know how long it would take an average blender.

The taste will vary depending on the curry powder you use, mine was just a simple yellow madras.

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