- 1 small pumpkin or squash (such as kabocha or acorn)
- 1 onion, quartered
- 2 cloves of garlic, unpeeled
- Olive oil
- 500 ml vegetable stock
- Salt and black pepper
- Cream (optional) for serving
- Crusty bread, for dipping
Smoked Pumpkin Soup
Smoked Pumpkin Soup
50 min
This Smoked Pumpkin Soup is a cozy and flavorful dish that brings the essence of autumn to your table. Infused with a gentle smokiness and creamy texture, it’s perfect for warming up on crisp, cool evenings.
Ingredients
Method
Prepare the Ingredients: Halve the pumpkin and remove the seeds. Brush the pumpkin halves, onion quarters, and unpeeled garlic cloves with olive oil and season with salt and black pepper.
Grill and Smoke: Place the pumpkin halves cut-side down on the charcoal grill, along with the onion and garlic. Cover and smoke for 20–25 minutes, or until the pumpkin flesh is tender and smoky.
Blend the Soup: Scoop the roasted pumpkin flesh into a blender, add the smoked onion, and squeeze out the soft garlic from its skin. Add the vegetable stock and blend until smooth.
Simmer and Season: Transfer to a pot, simmer for 5–10 minutes, and adjust seasoning to taste. Add a splash of cream for extra richness if desired.
Serve: Ladle into bowls, garnish with a swirl of cream, and serve with crusty bread. The gentle smokiness gives this soup an autumnal depth perfect for cool evenings.
If you want to learn more, visit our blog: globalticltd.co.uk/blogs/blog
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