Pumpkin Soup


6 servings


  • baking sheet pan
  • scoop or large spoon
  • blender
  • large soup pot with lid


  • ¼ cup Aunt Sandy's 10x Cannabutter
  • 2 pounds pumpkin puree, fresh or canned
  • 1 yellow onion, finely chopped
  • 2 tablespoons flour
  • 5 cups chicken or vegetable stock
  • ¼ cup vermouth or dry sherry (optional)
  • ¾ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon pepper
  • 2 egg yolks
  • 1 cup heavy cream


  • If using fresh pumpkin, rinse the shell well and scoop and slice it in half crosswise. Scoop out seeds and strings. Place the two halves flesh side down on a baking sheet and bake for one hour or until pumpkin is fork tender. Scoop out flesh and puree in a blender. You ya need to add a little olive oil to help blend.
  • In a large soup pot, saute the onions in a tablespoon of the cannabutter over medium heat for 3 minutes.
  • Stir in the flour, mixing thoroughly.
  • Add the pumpkin puree and the vegetable stock. (Add optional vermouth or sherry at this time).
  • Cover the pot and reduce heat. Let simmer for 15 minutes. Cook a little longer if using canned puree.
  • Add ginger, nutmeg, and pepper and stir in.
  • Combing the egg yolks and the cream. Spoon a little hot soup into the egg-cream mixture to prevent curdling. Add this mixture to the soup and stir.
  • Continue heating the soup on low heat. Be sure to not let if boil.
  • Serve warm.

Store in an airtight container. Freezing is fine.