Recipe: Raw Vegan Pumpkin Soup – Hearty Soulfood

Autumn is approaching, pumpkins are in peak season, and it’s the first time I’ve been sticking to a fully raw vegan lifestyle for 5 months now. Pumpkin has always been one of my most favorite vegetables and pumpkin soup a go-to recipe for me during autumn. Thus, I don’t want to miss out on a creamy and comfy pumpkin soup as a raw vegan and came up with this delicious and super satisfying recipe! 🙂

“I can smell autumn dancing in the breeze.
The sweet chill of pumpkin, and crisp sunburned leaves.”
(Ann Drake)

Have you ever tried eating raw pumpkin? Ok, I must admit that taking a bite from a raw pumpkin does not feel really appealing; however, creating this smoothly blended soup in combination with some other flavorful ingredients definitely hits the spot!

This recipe requires a high-speed blender for perfect consistency, and you can blend your soup up to 2 or 3 minutes to create a warmer temperature, yet still keeping it raw. You can decorate your soup with any toppings of your choice: nuts, seeds, and sprouts add a crunchy texture, while different herbs will make it even more flavorful.

Ready to start? 🙂 Let’s dive right into it!

Ingredients (2 servings)

  • 4 cups raw pumpkin
  • 2 carrots (medium)
  • 2 handful cherry tomatoes
  • 1 garlic clove
  • 1 orange (juice)
  • 1/2 lemon (juice)
  • 0,5-1-inch ginger (fresh)
  • ½ cup sesame seeds OR ½-1 avocado OR 1 tbsp coconut cream/butter
  • ½ tsp curry powder
  • Optional: pinch of salt and pepper
  • splash of water (for desired consistency)
  • Toppings: fresh herbs (coriander, parsley, dill), slivered nuts, sprouts, (pumpkin) seeds etc.


  1. Put all ingredients in a blender and blend well until smooth.
  2. Tip: Blend for 2-3 minutes to make the soup warm (not hot/cooking).
  3. Serve in a bowl and top your soup with toppings of your choice.

Make yourself comfy and enjoy your raw soup!

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