1 can (29oz) pure pumpkin puree, NOT pumpkin pie puree
1 box (32oz) or 2 cans Chicken stock
1 russet potato, peeled and cut into cubes
1 Tablespoon sugar
1 1/2 teaspoons Kosher salt
1/4 teaspoon black pepper
6 cups water
Sour cream (garnish)
Pepitas (garnish)
In a large stock pot, heat the oil over medium heat. Add the onions and cook until translucent (about 5 minutes).
Add garlic, cumin, coriander and cayenne and cook for about 5 minutes. Mix in pumpkin puree, stock, potato, sugar, salt, pepper and 6 cups water. Bring to a boil then reduce heat to medium low. Simmer for about 20 minutes or until the potatoes are tender.
Turn off heat. Either use an immersion blender (hand held blender) or a standard blender. If using a standard blender, then have a large bowl or stock pot near the blender. Blend the soup in batches and pour the blended soup into the clean pot. You can return it to the original pot after all the soup is blended. DO NOT fill the blender more than 1/2 way full and allow some of the steam to escape.