Pumpkins are a superfood! Low in saturated fat and a great source of vitamins and minerals, pumpkins are also one of the richest sources of plant-based anti-inflammatory nutrients such as omega 3 and omega 6 fatty acids and beta-carotene—which is important for building a strong immune system. This hearty seasonal soup pairs small pie pumpkins (don’t use jack-o-lantern pumpkins because the flesh is too coarse) with cannabis, which is also an anti-inflammatory. You can use cannabis-infused coconut oil to increase the soup’s potency or leave it out for milder fare. The kick in this bisque comes from cannabis-infused cream, which must be made 24 hours ahead of time. It serves 6 to 12 people, depending on tolerance and hunger levels. We suggest starting with a small ladle full. You can always have a second cup later. You can also up the dosage by garnishing with cannabis-infused pumpkin seeds for very experienced imbibers.


  • 1 poblano, roasted
  • 2 jalapenos, roasted
  • 2 small pie pumpkins
  • 1 tablespoon olive oil
  • 3 tablespoons cannabis-infused coconut oil (or non-infused)
  • 1 large yellow onion, diced
  • 6 cloves garlic, minced
  • 8 cups vegetable stock
  • 2 cups Cannabis Cream 
  • 5 sprigs fresh thyme
  • 2 teaspoons Ceylon cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • Salt and freshly ground black pepper to taste
  • 2 lemons, juiced
  • Roasted pumpkin seeds or chopped cilantro to garnish


  1. Preheat oven to 375 Fahrenheit.
  2. Remove seeds and pulp from pumpkins. Chop into several pieces. Place with skin side down on a cookie sheet and drizzle with olive oil.  Roast in oven for 30 to 45 minutes until the flesh is tender when pierced with a fork. Set aside and let cool.
  3. Place peppers over an open flame on a gas oven or over the grill or roast in oven for about 20 minutes. When skin is charred, remove from heat and place in paper bag to cool.
  4. Melt 2 tablespoons coconut oil in a skillet over medium heat. Add onions and garlic. Sauté until translucent, about 5 to 7 minutes.
  5. Scrape out pumpkin flesh, discard skin.
  6. Peel peppers, remove seeds and chop.
  7. Place vegetable stock, pumpkin, peppers, onion and garlic in a soup pot and heat gently for 10 to 15 minutes. Add cannabis cream and all the rest of the ingredients except for the lemon juice and stir over medium heat for 10 minutes.
  8. Transfer soup to a blender or food processor and puree until smooth.
  9. Return soup to pot. Stir in lemon juice and adjust seasonings to taste.
  10. Garnish with pumpkin seeds or chopped fresh cilantro to serve.