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Smoked Pumpkin Soup

Traeger Kitchen


Smoked Pumpkin Soup

Prep Time

15 Minutes

Cook Time

2 Hours

Effort
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difficulty
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Pellets

Alder

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

How many people are you serving?

6

    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.
      Grill Icon
      Grill165˚
    • 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.
      Grill Icon
      Grill300˚
    • 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.

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