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Smoked Pumpkin Soup

Traeger Kitchen


Smoked Pumpkin Soup

Prep Time

15

Minutes

Cook Time

2

Hours

Serves

6 - 8

People

Effort

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What's this?

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.

Ingredients

  • 5 Pound Pumpkin, whole

  • 3 Tablespoon butter

  • 1 onion, diced

  • 2 Clove garlic, minced

  • 1 Tablespoon brown sugar

  • 1 Teaspoon paprika

  • 1/4 Teaspoon ground cinnamon

  • 1/8 Teaspoon ground nutmeg

  • 1/8 Teaspoon Allspice, ground

  • 1/2 Cup apple cider

  • 5 Cup chicken broth

  • 1/2 Cup whipped cream

  • As Needed fresh parsley

Steps

  • 1

    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.
  • 2

    When ready to cook, start the Traeger grill and set temperature to 165F with the lid closed.
  • 3

    Arrange the pumpkin quarters, skin-side down, directly on the grill grate. Smoke for 1 hour.
  • 4

    Increase the temperature to 300F and roast the pumpkin until it is tender and can easily be pierced with a fork, about 90 minutes. Let cool, then separate the pumpkin flesh from the skin.
  • 5

    Meanwhile, melt the butter over medium heat in a 4-quart saucepan or stockpot.
  • 6

    Saute the onion and garlic until soft and translucent, about 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 to 30 minutes.
  • 9

    Using a blender or hand-held immersion blender, blend the soup until it is smooth. Add salt and pepper to taste. If it is too thick, stir in more chicken broth.
  • 10

    Divide the soup into bowls and drizzle with the heavy cream. Top with a sprig of parsley, if desired.