Thai Pumpkin Soup
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.
1 cup squash, grated
1 baby coconut, meat and water
2 tablespoon almond butter
1 yellow mango, or about 1/2 a regular
1 teaspoon ground dry or freshly grated ginger
pinch cayenne (to taste)
1 clove garlic
1 teaspoon nama shoyu (or more to taste)
2 tablespoon cilantro, chopped
2 tablespoon green onion, chopped
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.