Cannabis Infused Pumpkin Thai Soup

Pumpkin Thai Soup

Fix up a simple and easy soup that will warm you from your head to your toes. Great for those who need a recipe that is gluten-free, dairy-free, & vegan!

Yield: 8 Cups


  • Tbsp olive oil
  • 1 cup chopped onion
  • 1 Tbsp ketchup
  • 15 oz (1 can) of Pumpkin Puree or 2 cups of fresh pumpkin
  • 2 Tbsp chopped fresh ginger or 2 teaspoons ground ginger root
  • 2 Tbsp chopped/minced garlic
  • 3 cups chicken or vegetable broth
  • 1 can coconut milk
  • 1 Tbsp lemon juice
  • 1 Tbsp Indian curry powder spice
  • 1 Tbsp ground turmeric root
  • 2 Tbsp cannabis butter
  • Salt & Pepper to taste


  1. Saute the onion in olive oil until soft
  2. Place onion, ketchup, pumpkin, ginger, both, coconut milk, lemon juice, and spices into a blender and puree (you could also use a food processor or Immersion Hand Blender)
  3. Heat up soup in a pot to the desired temperature and stir in cannabis butter
  4. Season with salt and pepper