Ready in: 45 minutes
Serves: 8 servings
● 1 – TBS Butter
● 1 – medium Onion (roughly chopped)
● 1 – Carrot (peeled and roughly chopped)
● 1 – small Sweet Potato (peeled and roughly chopped)
● 2 – pounds Pumpkin (peeled and deseeded, roughly chopped)
● 5 – cups Vegetable Stock
● ½ - TBS Brown Sugar
● ½ - tsp. Ground Cumin
● ¼ - tsp. Ground Ginger
● 1/8 – tsp. Ground Nutmeg
● Salt & Pepper (to taste)
● 1 – Bay Leaf
● Cream *optional (to taste)
1. 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.
2. Season the Soup:
Season with brown sugar, nutmeg, cumin, ginger, salt and pepper. Roast the vegetable for another 3-4 minutes, until they begin to soften and brown.
3. Cook the Soup:
Pour the vegetable stock over the vegetables. Add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
4. Blend the Soup:
Take the pot off the heat and blend until smooth. I like to use a stick blender when I am short on time. Otherwise, you can use a regular blender (according to your blender guidelines/instructions for HOT Liquids).
5. Finish the Soup:
Add the soup back over medium heat and heat through. Stir in cream to your desired consistency; if desired. Warm for 2-3 minutes, then serve hot. ENJOY!