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).
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.
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.