Cannabis Pumpkin Cream Soup

Ingredients

• 1 kg 35.3 oz Hokkaido pumpkin (halved, seeded, roughly cubed)
• 1 piece 1 piece Onion (diced)
• 2 cloves 2 cloves Garlic
• 20 g 0.7 oz Fresh ginger (grated)
• 2 tbsp 2 tbsp Olive oil
• 400 ml 1.69 cup Coconut milk
• 500 ml 2.11 cups Vegetable broth
• 4 tsp 4 tsp Cannabis-Infused Olive Oil (2–3 mg THC per tsp, depending on tolerance)
• 1 tsp 1 tsp Turmeric
• 0.5 tsp 0.5 tsp Cumin
• 1 pinch 1 pinch Cayenne pepper
• 1 tsp 1 tsp Salt
• 1 tbsp 1 tbsp Pumpkin seeds (roasted, for garnish)
• 2 tbsp 2 tbsp Sour cream or coconut milk (for swirling)

Instructions

1. 1
   Sauté onion and garlic in olive oil over medium heat until translucent, 4 minutes.
2. 2
   Add ginger, turmeric, and cumin, toast for 1 minute until fragrant.
3. 3
   Add pumpkin cubes (including skin for Hokkaido!) and sauté briefly.
4. 4
   Pour in vegetable broth, bring to boil, then simmer over medium heat for 20 minutes until soft.
5. 5
   Stir in coconut milk. Purée with an immersion blender until silky smooth.
6. 6
   Season with salt and cayenne pepper. Turn off heat.
7. 7
   Stir in Cannabis-Infused Olive Oil only after blending — never cook further!
8. 8
   Ladle into deep bowls. Swirl sour cream on top, sprinkle with pumpkin seeds and cayenne.

Pro Tips

• Hokkaido skin doesn't need to be peeled — it purées with the flesh and is flavorless.
• Add Cannabis-Infused Olive Oil AFTER cooking — heat destroys THC.
• For deeper flavor: Roast pumpkin at 400°F (200°C) for 20 minutes first — intensifies roasting aroma.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With

Cannabis Halloween Pumpkin Soup

50 min

Cannabis Tomato Cream Soup

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Cannabis Olive Garden Zuppa Toscana

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Cannabis Freekeh Soup

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Cannabis Corn Soup

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