BBQ Recipes: Roasted Pumpkin Soup
This comes to us from the fine folks at Weber.
Now I don't know about you, but I don't like pumpkin. I don't like pumpkin seeds and I don't like the smell of pumpkin when I cut it up into a Jack-O-Latern. I really don't like the smell when I cook it on a grill!
But many people do, fiercely I've found. My wife craves pumpkin pie this time of year and from what I know her obsession is far from unique. This soup comes close to the flavor of pumpkin pie and adds a mild smokey taste as well.
As you know I have a vegetarian in the house, and I've had to expand the cooking repertorie quite a bit lately. I made this yesterday for him and his vegetarian friends and they were suitably impressed. Personally, I hope my grill recovers quickly from the assault of the orange orb.
Roasted Pumpkin Soup
This easy-to-make soup adds bright color and delicious fall flavor to any autumn or holiday feast.
- 1 3-pound pumpkin
- 1 tablespoon butter
- 1/2 cup minced onions
- 1/2 cup dry white wine
- 2 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper
- Nutmeg (optional)
- Cut top off pumpkin. With a large metal spoon, scrape seeds and stringy fiber's from interior.
- Replace top and place in centre of cooking grate.
- Grill until pumpkin flesh is very soft, about 1-1/2 to 2 hours.
- Remove from grill and allow to cool.
- Scoop out the pulp with a spoon and reserve.
- In a medium stock-pot, melt the butter over low heat.
- Sweat the onions in the butter for 2 to 3 minutes.
- Add the wine and simmer until completely reduced.
- Add the pumpkin pulp and the chicken broth; stir well.
- Bring to a simmer and simmer for 20 minutes, stirring occasionally.
- Stir in the salt and heavy cream and return to a simmer.
- Season with salt and pepper to taste. Ladle into bowls and sprinkle with nutmeg, if desired.