Cannabis Infused Pumpkin Thai Soup

INGREDIENTS

• Tbsp olive oil
• 1 cup chopped onion
• 1 Tbsp ketchup
• 15 oz (1 can) of Pumpkin Puree or 2 cups of fresh pumpkin
• 2 Tbsp chopped fresh ginger or 2 teaspoons ground ginger root
• 2 Tbsp chopped/minced garlic
• 3 cups chicken or vegetable broth
• 1 can coconut milk
• 1 Tbsp lemon juice
• 1 Tbsp Indian curry powder spice
• 1 Tbsp ground turmeric root
• 2 Tbsp cannabutter
• Salt & Pepper to taste

DIRECTIONS

1. Saute the onion in olive oil until soft
2. Place onion, ketchup, pumpkin, ginger, both, coconut milk, lemon juice, and spices into a blender and puree (you could also use a food processor or Immersion Hand Blender)
3. Heat up soup in a pot to the desired temperature and stir in cannabis butter
4. Season with salt and pepper