Cannabis Infused Pumpkin Soup

Cannabis-Infused Pumpkin Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 servings

Ingredients:

• 2 tablespoons cannabutter
• 1 cup chopped onion
• 1 clove garlic, minced
• 4 cups vegetable broth
• 2 cups pumpkin puree (not pie filling)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup heavy cream or coconut milk for a vegan option
• Salt and pepper to taste
• Pumpkin seeds for garnish (optional)

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Instructions:

1. Start with the Veggies: In a large pot, melt the cannabutter over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and translucent, not brown.
2. Combine the Pumpkin: Stir in the pumpkin puree, mixing thoroughly with the softened onions and garlic.
3. Spice it Up: Sprinkle in the cumin, nutmeg, and cayenne pepper if you like a little heat. Let the spices cook for a minute until they become fragrant, stirring to prevent burning.
4. Simmer: Pour in the vegetable broth, stirring well to combine with the pumpkin. Bring the mixture to a gentle boil and then reduce to a simmer. Allow the soup to simmer for about 20 minutes to meld the flavors together.
5. Creamy Goodness: Lower the heat and stir in the heavy cream or coconut milk, warming it through. Be careful not to boil, as this can cause the dairy or coconut milk to separate.
6. Smooth it Out: For a smooth soup, use an immersion blender to blend the soup to your desired consistency. You can also let the soup cool slightly and carefully blend it in batches in a stand blender.
7. Final Seasoning: Taste your soup and adjust salt and pepper as needed.
8. Serve it Up: Ladle the soup into bowls and garnish with pumpkin seeds for added texture and a visual treat.

Enjoy the warm, soothing flavors of this Cannabis-Infused Pumpkin Soup, perfect for those crisp evenings or whenever you need to warm your soul with a comforting meal.