Pumpkin Curry Soup

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This is a simple, raw, gluten-free recipe, assuming you use a gluten-free tamari or soy sauce.  Butternut squash should be fine to use along with/instead of fresh pumpkin.  Recipe for almond milk can be found here.

1 cup almond milk
2 cups water
2 tbsp. agave nectar
1/2 large avocado
1 tbsp. organic coconut oil
2 tbsp. tamari (may substitute 1 tbsp. soy sauce instead)
1 tbsp. curry powder
3 cups fresh pumpkin

Blend on high speed until desired temperature (“Soups” button with a Blendtec).

2 Comments
  1. Hi BD, need a substitute for the coconut oil. Any suggestions? Also, can I used canned pumpkin? I’m making this in the vita mix pro 750. Shall I just used the soups preset? Thanks for your help.

    • Blenderdude

      Bonnie, you could try a little real butter, or you could always leave it out entirely. I’ve never tried it with canned pumpkin but I imagine it would work. If you try it let us know how it goes.

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