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Pumpkin Soup

This recipe serves about 8 people

This takes 1 hour to make



  • 1 tablespoon butter
  • 1 medium onion roughly diced
  • 1 carrot peeled and roughly chopped
  • 1 small sweet potato peeled and roughly chopped
  • 2 pounds pumpkin peeled and deseeded, roughly chopped
  • 5 cups water OR chicken stock
  • ½ tablespoon brown sugar
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground ginger
  • teaspoon ground nutmeg or less if you’re not a huge fan
  • Salt + pepper to taste
  • 1 bay leaf



  • Sauté the vegetables:

    Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato and pumpkin and cook for 2-3 minutes.
  • Season the soup:

    Season with brown sugar, nutmeg, cumin, ginger, salt and pepper. Roast the vegetables for another 3-4 minutes, stirring from time to time, until they are starting to soften and brown.
  • Cook the soup:

    Pour the chicken stock over the vegetables. Add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
  • Blend the soup:

    Take the pot off the heat and blend the soup until smooth. I like to use a stick blender when I’m short on time, but you can use a regular blender according to your manufacturer’s instructions for hot liquids.
  • Finish the soup:

    Add the soup back over medium heat and heat through. Stir in cream to thin to your desired consistency, if desired. Warm for 2-3 minutes, then serve hot.

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