Creamy Pumpkin Soup (Raw Vegan)

    • Difficulty
    • Easy
  • 12345 (40 votes, average: 3.08 out of 5)

Tis the season for everything pumpkin. This recipe is perfect for those pumpkin leftovers! With only a few ingredients plus spices you have a super tasty, creamy, healthy, nutritious raw soup that your taste buds will thank you for!


  • 3 cups sugar pumpkin peeled & chopped
  • 1 red bell pepper chopped
  • ¾ cup water
  • ¼ of a white onion chopped
  • 1 heaping tablespoon coconut cream
  • 1 tbsp coconut nectar
  • 1 clove garlic
  • 2 tsps. fresh rosemary chopped
  • 1 tsp thyme
  • 1 tsp turmeric powder
  • ½ tsp salt
  • ½ tsp onion powder
  • ¼ tsp paprika
  • ½ tsp black pepper


  1. Place pumpkin, coconut cream, red pepper and water in a high-speed blender and blend until smooth and warm. It takes usually about 1 to 1.5 minutes to reach this consistency.
  2. Add the remaining ingredients and blend until combined.


Soup will keep in the fridge for 2 to 3 days.
Crystal BonnetAbout Crystal Bonnet

Crystal Bonnet is a Raw Vegan Food Blogger and Food Photographer at Raw Revive, featuring vegan, high-raw recipes. Her passion led her to explore education as a raw vegan chef; completing courses through the Matthew Kenney Culinary School and The Raw Chef. Crystal now works on her blog, continues to take courses, sells her treats at farmer’s markets and prepares raw vegan meals for yoga/meditation retreats in the Canadian Rockies.

Leave a Reply