Vorspeisen
Hexenbrühe Cannabis-Infused Kürbissuppe mit gerösteten Pepitas
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Offenlegung:
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Savory, seasonal, and spooky — ideal for chilly October nights.
As the nights grow longer and the air gets chillier, there’s nothing like a steaming bowl of pumpkin soup to warm your soul. This is not your ordinary fall comfort food; it’s a Witch’s Brew cannabis-infused pumpkin soup, topped with crunchy toasted pepitas for the perfect spooky-season crunch. Creamy, cozy, and just a touch magical, this recipe blends autumn’s favorite flavors with a relaxing infusion that makes every spoonful a treat.Why You’ll Love ItSeasonal Magic: Pumpkin is the ultimate fall ingredient—nutritious, flavorful, and festive.Elevated Comfort: Cannabis-infused oil adds a soothing twist to a classic recipe.Crunch Factor: Toasted pepitas bring texture and nutty richness to every bite.Perfect for Gatherings: A crowd-pleaser for Halloween parties or cozy fall dinners.
Equipment
- 1 Large pot or Dutch Oven
- 1 Baking Sheet
- 1 Blender (tabletop or immersion blender)
- 1 Set of Measuring Spoons
- 1 Measuring Cup
Ingredients
For the Soup
- 2 tbsp Olive Oil (1 tbsp olive oil + 1 tbsp cannabis-infused oil)
- 1 Medium Onion (diced)
- 2 tbsp Minced Garlic
- 3 cups Pumpkin Purée (canned or fresh roasted)
- 3 cups Vegetable Broth
- 1 cup Coconut Milk
- 1 tsp Salt (adjust to taste)
- ½ tsp Black Pepper
- ½ tsp Smoked Paprika
- ¼ tsp Ground Cinnamon
- ⅛ tsp Cayenne (optional, for a little heat)
For the Pepitas
- ½ cup Raw Pepitas (pumpkin seeds)
- 1 tsp Olive Oil
- 1 Pinch of Salt
Instructions
- Toast the PepitasPreheat oven to 350°F (175°C). Toss ½ cup Raw Pepitas with 1 tsp Olive Oil and 1 Pinch of Salt. Spread on a baking sheet and toast for 8–10 minutes, stirring once, until golden and fragrant. Set aside.
- Sauté AromaticsIn a large pot, heat 2 tbsp Olive Oil (and cannabis-infused oil, if using here) over medium heat. Add 1 Medium Onion and 2 tbsp Minced Garlic, cooking until softened and fragrant (3–4 minutes).
- Build the BaseStir in 3 cups Pumpkin Purée, ½ tsp Smoked Paprika, ¼ tsp Ground Cinnamon, ⅛ tsp Cayenne, 1 tsp Salt, and ½ tsp Black Pepper. Cook for 2–3 minutes to bloom the spices.
- SimmerPour in the 3 cups Vegetable Broth, bring to a boil, then reduce heat. Cover and simmer for 15–20 minutes.
- Blend Use an immersion blender (or carefully transfer to a countertop blender in batches) to purée the soup until velvety smooth.
- Add the CreamStir in 1 cup Coconut Milk. Adjust seasoning as needed. If you haven’t added cannabis oil yet, swirl it in now for controlled potency.
- Serve & Enjoy Ladle into bowls and top with toasted pepitas and a drizzle of cream.
Notes
Dosage Control: If serving multiple guests, add cannabis-infused oil as a garnish at the end so you can easily control potency per serving.
Flavor Boost: A splash of maple syrup or apple cider vinegar adds depth and balance to the pumpkin’s sweetness.
Make It Spooky: Serve in hollowed-out mini pumpkins for a festive Halloween presentation.
Pairing Tip: Goes perfectly with warm sourdough or a gooey grilled cheese for dipping.
This Witch’s Brew cannabis-infused pumpkin soup with toasted pepitas is the perfect way to celebrate fall’s magic. Cozy, nourishing, and a little bit enchanting, it’s a dish that warms the body and soothes the soul. Whether you’re hosting a Halloween gathering or simply craving a festive fall lunch, this soup will cast a delicious spell on anyone who tries it.
