Botanica WestHolistic Healing & Therapy from a Master Herbalist

raw ingredients for pumpkin soup

Pumpkin Soup

one red and green pepper chopped

four medium carrots peeled and chopped

2-3 stalks of celery chopped

four raw sausages removed from casing or sliced

(knock wurst or sweet Italian) omit if Vegan

one medium diced onion

1/2 cube of butter or 1/4 cup olive oil if vegetarian

thirty two ounce box of chicken broth or vegetable broth

six cloves of garlic minced

two yellow crookneck squash cubed small

two zucchini squash cubed small

One quart of 1/2 and half or 1 pint of cream for a richer soup

or a 32oz box of soy,almond or rice milk

One large can of pumpkin or four cups of cooked and mashed pumpkin

A can of corn including the fluid

1 tsp nutmeg

1 tsp thyme

1 tsp sage (rubbed)

1 tablespoon each of salt and pepper

Raw ingredients for vegan pumpkin soup

Saute the first six ingredients in the butter or olive oil until onions are transparent and peppers are soft and well as the meat if you chose to use it is cooked all the way through. Add broth and garlic as well as the water from the can of corn and all the spices and salt and cook until the carrots are tender 10-15 minutes

Now add the squash and cook until the squash is just starting to get tender then add the pumpkin and either 1/2 and 1/2 milk or cream or 32 ounces of a a milk substitute. Now simmer while stirring frequently until heated through and taste for extra spices. Now serve. This soup taste better the next day and freezes well for up to three months. It is thick and rich and even the vegan version tastes decadent.

And below is the finished product. Many who never tried it love it!

If you wish to guild the lily add toasted pumpkin seeds on the top before serving.

Enjoy! Blessings from Helene Gentili at Botanica west