Day 2 of my raw week was this raw Curry Pumpkin soup. I used the left over bits from the pumpkin pappardelle pasta I made and the other half of the pumpkin. Nuts are a huge part of raw 'cooking' and this recipe calls for raw cashews. They are always soaked before using them as it brings out the enzymes that aid in digestion.
2 cups peeled and chopped butternut pumpkin
1 carrot, peeled and chopped
1 1/2 cups cashew milk
1/2 cup fresh orange juice
1 granny smith apple, chopped
1/4 cup chopped shallots
2 Tbs olive oil
1/2 tsp fresh ginger, chopped
1 tsp curry powder
salt and pepper to taste
finely chopped fresh corriander (cilantro) and paprika to garnish
1 cup raw cashews
2 cups filtered water
To start, soak raw cashews in filtered water for 2-4 hours. Drain and place in a food processor with 2 cups of filtered water. Whiz away until smooth. Strain through a sieve into an awaiting bowl.
In a blender add all the ingredients except garnish ingredients and blend until smooth. Add more filtered water if the consistency is too thick. You may need to do it in batches so have a big bowl waiting.
Once smooth, pour into individual servings and sprinkle with a little paprika and top with chopped fresh coriander.