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Pumpkin Soup

By: Camila Quevedo


This recipe is rich in Vitamin C and antioxidants, necessary nutrients for strengthening our immune system. This is a perfect option for dinner on a cold night. It is highly nutritious, light and good for our digestive system.


  • 1 piece of pumpkin (100 grams)
  • 1 red onion
  • 1 tablespoon of coconut oil
  • 1 small piece of ginger
  • 3 teaspoons of 100% organic “Nativ for Life” rosa mosqueta powder
  • 2 teaspoons of black sesame seeds
  • Sea Salt


  • Cook the pumpkin in abundant water until softened.
  • Sautee the red onion and the ginger with coconut oil until the onion is soft and translucent.
  • Once the pumpkin is cooked and drained, place in a blender with the onion and the ginger and process until the mixture has a creamy texture.
  • Add 2 tablespoons of the rosa mosqueta powder and mix. Add salt and pepper to taste.
  • Serve the portions and sprinkle the sesame seeds and rosa mosqueta powder onto it.
  • Enjoy!

Tags: Gluten free, Sugar free, Lactose free, Vegan