Smoked Pumpkin Soup

 

INGREDIENTS

  • (4-5 lb) cooking pumpkin

  • 3 Tbsp unsalted butter

  • 1 medium yellow onion, diced

  • 2 cloves garlic, minced

  • 1 Tbsp brown sugar

  • 1 tsp Spanish smoked paprika (or sweet paprika)

  • 1/4 tsp ground cinnamon

  • 1/8 tsp ground nutmeg

  • 1/8 tsp ground allspice

  • 1/2 cup apple cider or white wine

  • 5 cups low-sodium chicken or vegetable stock

  • Salt, to taste

  • Freshly ground pepper, to taste

  • 1/2 cup heavy whipping cream

  • Fresh parsley sprigs, optional garnish

 
 

DIRECTIONS

  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.

  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.

  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.

  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.

  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.

  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.

  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!

 

Courtesy of traeger.com