Recipe Directions

Blend all ingredients, except cilantro and green onion. I used my regular Osterizer blender. Blend until perfectly smooth, you may have to add a little water or more coconut water to achieve the desired consistency. I like mine like a thin bisque. Adjust spices to your tastebuds, it is good slightly hot. Stir in cilantro and green onion. You can warm it in the dehydrator or coffee maker, or enjoy it as is.

Daniefon's Thoughts

This was one of my favorite cooked soups. I converted it to raw and think I like it even more! Butternut or acorn squash can be substituted for the pumpkin. I imagine sweet potato would work great too.

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You don't eat the peeling, they are actually kind of difficult to peel, but worth it. I use a sharp knife or my vegetable peeler. I grate it with the food processor, but you can also do it with a hand grater. I am not sure what you are describing when you say it is "squishy" the flesh should be pretty firm, the seed area is squishy, it should be very similar to a pumpkin. I also posted a recipe using it called Juan's Tacos Flacos, I love it that way too.

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i have an acorn squash, but i have never eaten one before. can you eat the outside, or do you just use the inner "stuff"? is it squishy - how do you grate it? the only information i can find on it is for cooked recipes, and im not sure if it applies to raw squash. any information would be greatly appreciated - thanks in advance!

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Yes, that is what I am refering to, those white pointy ones with lots of water inside and very soft creamy flesh.

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Is a baby coconut the same as a young Thai coconut? Thanks!

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Karuna-What about making some nut milk with a little dried coconut in it, make sure to strain it. It would probably substitute very well.

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This sounds wonderful. Thank you. I am struggling to find baby coconuts - any ideas on a substitute?

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this was great!! I used a sweet potato and used one tablespoon peanut butter, one tablespoon tahini because I didn't have almond butter. I love soups and enjoyed this alot! oh.. I used red curry paste too.. probably not raw but good!

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I used to love a cooked version of pumpkin soup, but hadn't tried making a raw version. Thanks so much for posting this! Definitely making it this week. :)

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You are welcome.

I used to eat a lot of soups when I ate cooked foods, they were my year round staple. I am just beginning to convert them. As I do, I'll post them. Have you tried blending carrots, ginger and orange juice? I think that would be great.

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danifon, Thank you for this lovely soup recipe. I am collecting soups with warming spices and soups that I can gently warm and I never thought of the coffee maker - what a clever use for it. I hope to have a wonderful collection by next fall for my raw winter.

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I bet this is very similar. I hope it replaces your old one. It is actually easier than my cooked recipe!

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used to make a butternut squash soup with coconut milk and red curry paste in my cooked days! This sounds like a great alternative!!

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