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Drunken Pumpkin Soup

Drunken Pumpkin Soup

Watch Video
degree-icon Medium
time-icon 15 minutes
time-icon 2 hours
time-icon No chill time
time-icon ≈ 8 cups/2 L
time-icon ≈1 cup/240 ml
diet-icon N/A
degree-icon Medium
time-icon 15 minutes
oven-icon 2 hours
snow-icon No chill time
plate-icon ≈ 8 cups/2 L
dish-icon ≈1 cup/240 ml
diet-icon N/A

Recipe Box

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Drunken Pumpkin Soup
  • ½ cup/120 ml MagicalButter
  • ½ cup/120 ml MagicalButter Coconut Oil
  • 2 cups/475 ml fresh pumpkin, chopped
  • 1½ cups/355 ml vegetable or chicken broth (3 cups/700 ml reduced to 1½ cups)
  • 1 cup/240 ml heavy cream
  • ¾ cup/180 ml Southern Tier Imperial PumpKing Ale
  • ⅓ cup/80 ml bourbon of your choice
  • ¼ cup/60 ml extra bourbon to add just before serving (optional)
  • 1 medium-sized onion, diced
  • ½ Granny Smith apple, peeled and diced (optional)
  • 1 carrots, peeled and diced
  • 1 teaspoon/5 ml turmeric
  • 8-10 fresh sage leaves
  • 1 fresh bay leaf
  • Truffle popcorn
  • Toasted pumpkin seeds

How To

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Drunken Pumpkin Soup
  • Preheat your oven to 350°F/180°C.
  • Place the diced pumpkin into a baking dish, drizzle it with coconut oil, salt, and pepper, and roast it for 30-40 minutes.
  • In a large saucepan on medium heat, melt the MagicalButter.
  • Once your MagicalButter is magically bubbling, sauté the onions, carrots, and sage for about 10 minutes.
  • Remove the saucepan from heat, and empty it into your MagicalButter machine with the rest of your ingredients, except the cream and bourbon.
  • Press the Temperature button, and select 160°F/71°C; then press the 1 Hour/Oil button.
  • When the cycle is finished, return the soup to the saucepan over low heat. Whisk in the bourbon, and cook the soup for 5 minutes.
  • Add the cream, and simmer on low for 5 more minutes. Stir constantly—do not let it boil!
  • Season with salt and pepper to taste.
  • Top your Drunken Pumpkin Soup with toasted pumpkin seeds and truffle popcorn. Add bourbon (optional), and stir. Remove from heat, serve, and enjoy!