Pumpkin Soup

by Stephanie Jeffs of exploreraw.com


  • 4 cups pumpkin flesh (don't worry about picking out every seed)
  • I cup sweet potato
  • 1 tablespoon tamari
  • 600ml almond milk
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon garam masala
  • Pinch of salt
  • 2 garlic cloves
  • 2 tablespoons Ultimate Oil Blend

Serves 2


Blend all ingredients, except the oil, until smooth. Transfer to a saucepan and warm slightly on the hob. Once served, stir in the oil and garnish with pine nuts, pumpkin seeds, a swirl of nut milk and alfalfa sprouts.


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