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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 It
Seasonal 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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Comfort Food, Seasonal
Servings 4
Calories 220 kcal

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 Pepitas
    Preheat 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 Aromatics
    In 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 Base
    Stir 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.
  • Simmer
    Pour 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 Cream
    Stir 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.
Keyword cannabis infused, comfort food, fall recipes, pumpkin soup, vegan, vegetarian