squash soup



  • 1 tablespoon of oil
  • 1 tablespoon of minced ginger
  • 1 pound pumpkin
  • 1 pound sweet potato
  • 1 medium-size russet potato
  • 6 cups of vegetable stock
  • salt
  • cilantro
  • Pomegranate Hot Sauce


  1. Heat oil in big soup pot and add onions. cook until tender 5-6 minutes
  2. Add minced ginger and cook for 1 minute.
  3. Add all pumpkin, sweet potato, potato and veg stock, simmer for 45 minutes
  4. Immersion blend all items, season to taste and if additional richness is wanted add a tablespoon of butter for glossiness (Can add extra flavor with small splash of vinegar, ¼ teaspoon of cumin, turmeric,  ½ teaspoon of smoked paprika sweet)
  5. Put pinch of cayenne powder into soup bowl or dollop of hot sauce.

Made with Empress

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