• 4 white potatoes (skinned and chopped)
  • 2 tablespoons cannabis-infused coconut oil
  • 3 large carrots (sliced)
  • 3 celery stalks (sliced)
  • 1 small red onion (roughly chopped)
  • 5 cloves of garlic (finely minced)
  • 2 cups organic pumpkin puree
  • 1 cup organic coconut milk
  • 4 cups organic vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • salt and black pepper to taste
  • 1 large dutch oven
  • Optional garnishes: fresh sage leaves, pumpkin seeds, etc.


To begin, thoroughly wash the potatoes, carrots and celery.

Skin the potatoes using a vegetable peeler and then proceed to chop them into medium-sized chunks.

Next, chop the red onion and slice the carrots and celery stalks.

After, melt 2 tablespoons of cannabis-infused coconut oil in a large dutch oven, on the stove, over medium-heat.

Place the potato chunks and chopped onion into the dutch oven containing the melted coconut oil.

Allow the potatoes and onions to cook for 4-5 minutes, stirring once throughout the process.

Proceed to add the sliced carrots and celery to the dutch oven, stirring well to incorporate everything.

Let these veggies cook for an additional 4-5 minutes.

Then, add the minced garlic and season the vegetable medley with a sprinkle of salt and black pepper. Stir all the ingredients well and continue to cook until the garlic becomes fragrant (roughly 3 minutes).

After the vegetables begin to brown and become tender, add the remaining ingredients (canned pumpkin, coconut milk, vegetable broth, ground nutmeg).

Turn up the heat (medium-high) until the soup begins to boil.

Reduce the heat to a simmer and continue to cook the soup until the potatoes are fork tender.

Next, using a hand-held immersion blender, blend the contents of the soup until they reach the desired consistency.

A standard counter-top blender is another option, just simply blend the soup in batches until the entire batch is blended smooth.

Serve immediately and enjoy.