Cannabis-Infused Pumpkin Potato Soup Recipe


Cannabis Pumpkin Potato Soup

Cannabis has been used for medicinal purposes for thousands of years. This is simply because of the hundreds of benefits that it can offer to our bodies. In addition, infusing healthy foods and drinks with cannabis can be fitted into a well balanced diet, and can work wonders for the body. What about pumpkin potato soup?

This recipe is for some healthy pumpkin potato soup. It is great for those who wish to consume cannabis but have trouble ingesting food (possibly due to certain diseases). Inflammatory diseases, such as Crohn’s Disease, can be treated (but not cured) by eating some cannabis-infused soup. Not only will it leave you medicated, but it may bring that appetite back.

You Will Need Coconut Canna Oil For This Soup. Click Here For That Recipe.

Ingredients

This recipe will make enough for 2-4 servings. It will take about 30 minutes to one hour to complete. You will need:

  • 2 tablespoons of coconut canna oil
  • 4 white potatoes (skinned and chopped)
  • 3 celery stalks (sliced)
  • 3 large carrots (sliced)
  • 5 cloves of garlic (finely minced)
  • 1 small red onion (roughly chopped)
  • 1 cup of organic coconut milk
  • 2 cups of organic pumpkin puree
  • 1 teaspoon of ground cinnamon
  • 4 cups of organic vegetable broth
  • 1/2 teaspoon of ground nutmeg
  • Salt and black pepper
  • 1 large dutch oven
  • Blender

Instructions

Step 1: Wash, Skin and Chop

Start off by thoroughly washing the potatoes, celery and carrots. Next, if you have not already, skin the potatoes and chop them into medium-sized chunks. Follow by chopping the red onion and slicing the carrots and celery stalks.

Step 2: Cook and Stir

Grab the coconut canna oil and melt it in your large dutch oven on the stove over medium heat. Once the oil has melted, place the potato chunks and chopped onion into the dutch oven. Allow these to cook for 4-5 minutes, stirring occasionally. Then, add the sliced carrots and celery to the oven. Mix everything in the oven well and allow an additional 4-5 minutes for it to cook.

Step 3: Mix In and Heat

Next, add the minced garlic to your dutch oven. Sprinkle some salt and pepper into the oven. Now stir everything in the oven up and cook until the garlic becomes fragrant, which should take about 3 minutes. After the vegetables inside become brown and tender, add in the pumpkin puree, coconut milk, vegetable broth, ground nutmeg and cinnamon. Turn up the heat to medium-high until the soup starts to boil.

Step 4: Simmer and Blend

Once the soup has boiled, reduce the heat to a simmer and continue to cook until the potatoes are fork tender. Then, blend the contents of the soup inside your blender. A hand-held immersion blender works best, but a regular countertop blender also works. Blend the contents until they reach the desired soup consistency. Your soup is now complete! Serve immediately.

That’s it! Once you blend up your soup contents, they can be served as is. You can additionally top your soup with fresh sage leaves, pumpkin seeds, or other toppings. This healthy soup will be a tasty treat and will also get you high. Hope you enjoy!

Did you like this recipe? Check out many other edible recipes by clicking here. Also, enjoy that pumpkin potato soup! Thanks for reading!

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