We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

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.

6

Activating this element will cause content on the page to be updated.

:

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

  • 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

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.