The Craftiest Workshop

The biggest reason that I bought two pumpkins, cooked and froze them around Thanksgiving, was for this recipe. I could literally eat this every day and I would be happy. There is something about the combination of pumpkin and cumin that just makes it SO GOOD.

Halloween is now over and it is time to get rid of your pumpkins. If they are not yet rotten, it is great idea to cook and use/freeze some pumpkin.

If you haven’t yet checked out my blog on cooking, pureeing and freezing pumpkin here is the link: https://thecraftiestworkshop.com/make-your-own-pumpkin-puree-and-freeze-for-later/

Now for this amazing soup:

Ingredients
4 cups cooked or 8 cups raw chopped pumpkin

1 med onion chopped

1 large carrot chopped

1 Tbsp butter

2 tsp brown sugar

3/4 tsp cumin

1/4 tsp ginger

1/8 tsp nutmeg

1/2 tsp pepper

1/2 tsp salt

4 cups of chicken or vegetable broth

Directions

In a large pot sauté in butter the onion, carrot, and pumpkin (if raw).

After 3-4 min add pumpkin (if it was previously cooked) brown sugar and spices.

Combine and let cook another 3-4 min stirring frequently.

Add broth, bring to a boil and simmer about 15 min or until veggies are soft.

Remove from heat and blend with an immersion blender until smooth or in batches in a blender.

Enjoy a bowl full… or two.

This is my favourite soup recipe.

It is very easy to make once you have the pumpkin.

It is more savory than spicy to me and I am not a spicy food person.

Enjoy!!