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Smoked Pumpkin Soup

15

3

Apple

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

  • Salt

  • Freshly ground pepper

  • 1/2 Cup heavy whipping cream

  • Fresh parsley sprigs, for garnish, optional

  • 1

    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

  • 2

    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

  • 3

    Place the pumpkin quarters, skin-side-down, directly on the grill grates. Close the lid, and smoke for 1 hour.

  • 4

    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

  • 5

    Remove the pumpkin from the grill. Let cool, then separate the pumpkin flesh from the skin.

  • 6

    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

  • 7

    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

  • 8

    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

  • 9

    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

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