• ¼ cup butter
  • 1 large onion, chopped
  • ¾ cup green onions, chopped
  • 16 oz. canned pumpkin (no spices)
  • 4 cups vegetable broth
  • 1 bay leaf
  • ½ tsp. sugar
  • 1 ½ tsp. Neo Masala
  • ¼ tsp. nutmeg
  • ½ cup fresh parsley, minced
  • 2 cups cream
  • salt and pepper to taste


Oven low-medium heat in a medium-sized stockpot, sauté onions in butter until they are soft. Puree in blender with ½ cup stock; return to pot. Add all remaining ingredients except cream and bring to a simmer. Cook for 30 minutes. Add cream and bring to temperature but do not boil. May be enjoyed hot or chilled. Serve with homemade croutons and a dollop of crème fraiche or sour cream.