There’s no reason to omit pumpkin from your raw vegan diet. Incorporating it into raw recipes can seem like an impossible task, but that’s why you must get creative. There are many dishes you can create using the raw flesh of pie pumpkins, which are the smaller, sweeter varieties. Pumpkins offer an inherent sweetness that pairs well with assertive flavors. That’s why you often see pumpkins in stews, soups, or even with the strong spices in pumpkin pie.

If you’re going to blend raw pumpkin, it’s best to have a high-speed blender because it can take a toll on the blades and motor if the blender isn’t up to par. When you consume pumpkin in its raw form, you absorb more of the nutrients. Pumpkin is one of the best sources of vitamin A, with one cup of raw pumpkin offering more that two times the recommended daily intake (RDI). Pumpkins are also rich in vitamin C, potassium, copper, manganese, vitamin E, riboflavin, magnesium, and fiber.

Turmeric is nutritionally impressive in its own right and the flavor is the perfect complement to pumpkin. It’s a warming spice with impressive antioxidant activity that may fight cancer-causing free radicals. Turmeric also works to reduce inflammation, trumping some popular anti-inflammatory medications. In this recipe, turmeric doesn’t overpower the soup, though. It’s a well balanced bowl of fall flavors that will keep you coming back spoonful after spoonful.

Note: Keep the soup blending for about three to five minutes so it can naturally warm up. The high-speed revolutions will lightly warm the soup. That’s the perfect raw vegan hack!