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Smoked Pumpkin Soup
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.
Prep Time
15 Minutes
Cook Time
3 Hours
Pellets
Apple
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 | Salt |
| To Taste | Freshly ground pepper |
| 1/2 Cup | heavy whipping cream |
| Fresh parsley sprigs, for garnish, optional |
Steps
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 / 82 ˚C
Super Smoke
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.
Ingredients
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.
180 ˚F / 82 ˚C
Super Smoke
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 / 149 ˚C
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.
Ingredients
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.
Ingredients
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.
Ingredients
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!
Ingredients
1/2 Cup heavy whipping cream
Fresh parsley sprigs, for garnish, optional