One of the best cannabis soups you will ever taste!

Serves: 2-4

Ingredients:
• 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 of 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.

Directions:
Begin by thoroughly washing the potatoes, carrots, and celery.
Skin the potatoes using a vegetable peeler and then proceed to chop them into medium-sized chunks.
Chop the red onion and slice the carrots and celery stalks.
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.
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.
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.