YIELDS 4 SERVINGS, 5 MG THC/CBD PER SERVING
1 TBSP OLIVE OIL
1 MEDIUM YELLOW ONION, CHOPPED
3 CLOVES GARLIC, MINCED
2 CANS PUMPKIN PUREE
2 CUPS LOW SODIUM VEGETABLE STOCK
1 CAN LITE COCONUT MILK
1 TBSP MAPLE SYRUP
2 TSP GROUND GINGER
1/2 TSP CINNAMON
1/4 TSP GROUND NUTMEG
1 TSP SEA SALT
PINCH OF CAYENNE PEPPER
2 RIPPLE 10mg THC packets
1. Heat olive oil in a large pot over medium-high heat, adding in the onion and garlic. Cook for about 4 minutes, or until onions become translucent.
2. Slowly stir in the pumpkin, vegetable stock and coconut milk. Then add in maple syrup, ginger, cinnamon, nutmeg, salt, and cayenne.
3. Once the soup reaches a boil, turn the heat to low and simmer for about 20 minutes.
4. Puree until very smooth. Option to dress with pepitas, cashew cream, and a dash hot sauce.