By Traeger Kitchen
Smoke that pumpkin into a warm-bellied soup that's smoldering with fall spices. Serve it up on a chilly evening--it's fall food at it's best.
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|1||(4-5 lb) cooking pumpkin|
|3 Tablespoon||unsalted butter|
|1 Medium||yellow onion, diced|
|2||cloves garlic, minced|
|1 Tablespoon||brown sugar|
|1 Teaspoon||spanish smoked paprika, or sweet paprika|
|1/4 Teaspoon||ground cinnamon|
|1/8 Teaspoon||ground nutmeg|
|1/8 Teaspoon||ground allspice|
|1/2 Cup||apple cider, or white wine|
|5 Cup||low-sodium chicken or vegetable stock|
|To Taste||Freshly ground pepper|
|1/2 Cup||heavy whipping cream|
|Fresh parsley sprigs, for garnish, optional|
When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
180 ˚F / 82 ˚C
Using a sturdy knife, cut the pumpkin into quarters. Scoop out the seeds and stringy fibers. Separate the seeds from the fibers, and save the seeds for roasting, if desired.
1 (4-5 lb) cooking pumpkin
Place the pumpkin quarters, skin-side-down, directly on the grill grates. Close the lid, and smoke for 1 hour.
180 ˚F / 82 ˚C
Increase the Traeger temperature to 300˚F, and cook the pumpkin until the flesh is tender and can easily be pierced with a fork, 90 minutes.
300 ˚F / 149 ˚C
Remove the pumpkin from the grill. Let cool, then separate the pumpkin flesh from the skin.
In a 4-quart saucepan or stockpot over medium heat, melt the butter. Add the onion and garlic and sauté until soft and translucent, 5 minutes.
3 Tablespoon unsalted butter
1 Medium yellow onion, diced
2 cloves garlic, minced
Stir in the brown sugar, smoked paprika, cinnamon, nutmeg, and allspice. Immediately add the apple cider, and cook for several minutes until the mixture is reduced and syrupy.
1 Tablespoon brown sugar
1 Teaspoon spanish smoked paprika, or sweet paprika
1/4 Teaspoon ground cinnamon
1/8 Teaspoon ground nutmeg
1/8 Teaspoon ground allspice
1/2 Cup apple cider, or white wine
Add the pumpkin and chicken broth. Let the soup simmer for 20-30 minutes. Using a blender or hand-held immersion blender, blend the soup until it is smooth. Season with salt and pepper to taste. If it is too thick, stir in more chicken broth.
5 Cup low-sodium chicken or vegetable stock
To Taste Salt
To Taste Freshly ground pepper
Remove the soup from the heat. Divide the soup among bowls and drizzle with the heavy cream. Top with a sprig of parsley, if desired. Enjoy!
1/2 Cup heavy whipping cream
Fresh parsley sprigs, for garnish, optional