Cannabis Infused Pumpkin Thai Soup (Gluten-Free, Dairy-Free, & Vegan)

Prep: 20 minutes
Cook: 1 minute
Yield: 8 Cups


  • 2 Tablespoons olive oil

  • 1 Cup chopped onion

  • 1 Tablespoon ketchup

  • 15oz (1 can) of Pumpkin Puree or 2 cups of fresh pumpkin

  • 2 Tablespoons chopped fresh ginger or 2 teaspoons Organic Ground Ginger Root

  • 2 Tablespoons chopped or minced garlic (fresh or packed in oil)

  • 3 cups chicken or vegetable broth

  • 1 can coconut milk

  • 1 Tablespoon lemon juice

  • 1 Tablespoon Organic Indian Curry Powder Spice

  • 1 Tablespoon Ground Turmeric Root

  • Salt & pepper (to taste)

  • 2 Tablespoons Cannabis Infused Butter

  • Additional toppings for dairy & gluten lovers: sour cream, greek yogurt, homemade croutons


  1. Sauté the onion in olive oil until soft.

  2. Place onion, ketchup, pumpkin, ginger, broth, coconut milk, lemon juice, spices, into a Vitamix machine and select the puree process.

  3. Heat up soup in a pot to the desired temperature & stir in Cannabis Infused Butter.

  4. Season with Salt & Pepper.

  5. Add any additional toppings, and enjoy! 🙂

Author: Cass

Hi I’m Cass, a cannabis lover/tree hugger. I love connecting with “higher-minded” people. Please leave me a comment of feedback, but first, tell me one thing that you are grateful for? I am grateful for a warm cup of tea & tincture in the morning.

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