Cream of Pumpkin and Pancetta Soup

During the coldest months of the year, everyone enjoys a good soup now and then to warm their bellies. This cold December, here at GB The Green Brand we’re inviting you to try out our Cream of Pumpkin and Pancetta Soup. This delicious dish is rich in vitamins, minerals and fiber, as well as being low in calories, with a secret ingredient that’ll have you and your friends giggling after a well-prepared dinner.

This simple and easy to make dish is capable of surprising your friends at any get together, however you’ll need to prepare one of the ingredients 24h beforehand – cannabis butter, a must-have when it comes to cooking with cannabis. You can check out our detailed instructions on how to make it here.

Ingredients (for 4 people):

• 2kg pumpkin
• 1L milk
• 100g sugar
• 1 spoonful of salt
• Chopped parsley
• 1L water
• 30g cannabis butter

Step One:

Start by cleaning the pumpkin thoroughly, with a bit of water in order to get rid of any residues. Get rid of the pumpkin skin and cut the pumpkin in half and scoop out the insides, including the seeds. Cut the pumpkin itself into 2cm thick pieces and place them inside a pressure cooker. Pour in some water and a dash of salt. Close the pot and let it sit at low temperature for around 20-25 minutes. Check every now and then to make sure that it doesn’t burn – once it’s done, set it aside to sit for a few minutes.

Step Two:

While the pumpkin is cooking, cut up your pancetta in little squares and brown them in a pan alongside a teaspoon of olive oil. Once the pancetta is a beautiful golden color set it aside on a plate to sit.

Once the pumpkin is ready, use a skimmer to move it to another pot, adding in a bit of the water it was boiled in – keep the rest of it just in case the cream comes out too dense.

Next, with the help of a whisk mix the pumpkin until it’s a smooth, creamy mixture. Depending on your taste, you may want to add in a bit more water to thin it out – although keep in mind that we’re not finished yet. Taste it and add more salt if needed.

Next, you’ll need to set a liter of milk to boil – once it’s boiled, add the hot milk to your pumpkin puree, alongside a spoonful of sugar and your pancetta squares – save some for later as you’ll be using them to top your dish – and finally, 30g of cannabis butter. Mix thoroughly and cook for 20 minutes on the lowest heat.

Once your cream of pumpkin is ready, all you have to do is serve it in a bowl! You can use your leftover pancetta as a topping and sprinkle on some parsley for some extra pizazz. Give this recipe a try if you’re having a get together with friends and want to spend the afternoon giggling and enjoying a delicious meal.

TIPS:

The amount of cannabis to be used per recipe may change depending on your tolerance; if you don’t smoke much or have a low THC tolerance, use the abovementioned dosage. If you consume THC every day and a have a high tolerance for the psychoactive substance, you can increase the dosage as you see fit – make sure to do so little by little in order to find your perfect dosage.

When cooked right, you can extract the cannabinoid THC from cannabis and add it to your food, meaning that you’ll be receiving THC to your bloodstream in a much different manner than when smoked. When you smoke, it goes from your lungs straight to your bloodstream which is why it gives a sort of instant effect. When ingested, however, you’ll need to wait for your body to digest the THC, and this can take a while. Make sure to keep this in mind when eating a cannabis edible – you might need to wait an hour or so depending on your metabolism.