Smoked Pumpkin Soup
Instructions include the smoking of the pumpkin through to the making and presentation of this beautiful and special smoked pumpkin soup.
Ingredients
Serves: 10
- 1-2 handfuls of barbecue wood chips
- 4 acorn pumpkins or small pumpkins, halved and seeded
- 225g sliced maple bacon
- 250g butter
- 1 litre water
- 1 litre chicken stock
- salt, to taste
- 1 tablespoon cumin
- 75g parsley, diced
- 1 tablespoon paprika
- 1kg sour cream
- 100g coriander, diced
- 1/4 teaspoon cayenne pepper
Directions
Preparation:30min ›
Cook:3hours ›
Ready in:3hours30min
- Prepare charcoal barbecue for smoking by lighting and waiting for the gray ash to cover at least 90 percent of the coals. Place the wood chips on the coals and wait about 10 minutes before reducing the air flow to make it burn slower.
- Arrange the pumpkin halves cut side down on the barbecue surface and close the lid. Slow smoke for 2 hours or less if you prefer them less smoky; as long as they are tender.
- Place bacon in a frying pan over medium heat. Cook until browned and crisp. Remove and drain on paper towel.
- Once the pumpkin are smoked scoop the flesh out of the skins with a large spoon and transfer to a food processor. Process until smooth adding butter and half of the water.
- Transfer to a saucepan and stir in the chicken stock and remaining water.
- Season with salt, cumin, parsley and paprika then simmer over low heat for 40 minutes.
- To serve ladle soup into bowls and top with a dollop of sour cream, a generous amount of crumbled bacon and coriander. Dust lightly with cayenne pepper.
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Reviews and Ratings
Global Ratings:
(10)
Reviews in English (8)
This soup was amazing. Everyone in the house had second and thirds. I wouldn't tell my son what was in it until his third bowl. He doesn't do veggies. I shortened this process considerabley by cooking in the microwave for 3-4 minutes. Then split them and backed on cedar planks in the oven until soft. (soaked cedar planks) I also add 1 tsp. of liquid smoke to off set the non grilling. Make a double batch it goes fast. - 20 Apr 2006 (Review from Allrecipes USA and Canada)
Delicious! I didnt make it exactly as the recipe called for but it turned out amazing anyway- I didnt smoke the squash-I baked it in the oven until it was soft and scooped it out after. I used turkey bacon instead (it has a smokey flavour too it) cut the butter and sour cream in half too. I wish I had doubled the recipe as it did not last long!! I topped it off with a few toasted pumpkin seeds and yum yum yum! - 09 Mar 2008 (Review from Allrecipes USA and Canada)
This is a great addition to Thanksgiving. If you have a smoker the acorn squash can be cooked for a few hours at the same time as the turkey, which gives it exceptional flavor. A keeper for sure! - 22 Sep 2007 (Review from Allrecipes USA and Canada)
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