Cannabis Pumpkin Soup

Ingredients

• 800 g 28.2 oz Hokkaido pumpkin
• 1 piece 1 piece Onion
• 2 cloves 2 cloves Garlic
• 20 g 0.7 oz Fresh ginger
• 400 ml 1.69 cup Coconut milk
• 500 ml 2.11 cups Vegetable broth
• 2 tbsp 2 tbsp Olive oil
• 4 tsp 4 tsp Cannabutter (1 tsp per serving)
• 1 tsp 1 tsp Cumin
• 1 pinch 1 pinch Nutmeg
• 1 tsp 1 tsp Salt

Instructions

1. 1
   Peel pumpkin (Hokkaido doesn't need peeling), remove seeds, and cut into rough chunks.
2. 2
   Finely chop onion and garlic, sauté in olive oil until golden.
3. 3
   Grate ginger, toast briefly with cumin and nutmeg.
4. 4
   Add pumpkin, pour in broth, simmer 20 minutes until pumpkin is tender.
5. 5
   Stir in coconut milk and purée everything until smooth.
6. 6
   Ladle into bowls, then top each serving with 1 tsp of cannabutter.
7. 7
   Cannabutter melts in the hot soup — stir in evenly and enjoy.

Pro Tips

• Add cannabutter AFTER cooking — never cook it in! Heat above 160°C (320°F) damages THC.
• Hokkaido is best: Puréeing the skin gives intense color.
• Soup as an edible works faster than dry edibles because of fat and warmth.

Nutrition (estimated per serving)

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

Goes Well With

Cannabis Coronation Chicken Recipe — Classic British Infused Sandwich

25 min

Cannabis Grilled Cheese Sandwich — Golden, Buttery American Classic

13 min

Cannabis Sweet Potato Casserole — Thanksgiving Infused Side Dish Recipe

1 hr 5 min

Cannabis Poutine Recipe — Canada's National Dish with Infused Gravy

55 min

Cannabis Tourtière — Traditional Québec Spiced Meat Pie Recipe

1 hr 40 min

Cannabis Chicken Quesadilla with Zen Oil

20 min