Name: Smoked Pumpkin Soup
Yield: 4
Ingredients: 1 medium pumpkin or butternut squash; 1 large onion; 3 cloves garlic; 4 cups vegetable broth; 1 cup coconut milk or heavy cream; 1 teaspoons 1-2 smoked paprika; Salt and pepper to taste; Olive oil for roasting or smoking; Optional garnishes: roasted pumpkin seeds, fresh herbs, or extra coconut milk/cream

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Smoked Pumpkin Soup

Servings: 4

Ingredients

Servings

1 medium pumpkin or butternut squash

1 large onion (or substitutes like leeks, celery, or fennel)

3 cloves garlic (minced)

4 cups vegetable broth

1 cup coconut milk or heavy cream

1 teaspoons 1-2 smoked paprika (adjust for smokiness)

Salt and pepper to taste

Olive oil for roasting or smoking

Optional garnishes: roasted pumpkin seeds, fresh herbs, or extra coconut milk/cream

Instructions

Smoking the Pumpkin:
- Cut the pumpkin into halves or large wedges, removing seeds but leaving the skin on.
- Brush the flesh with olive oil and season with salt and pepper.
- Preheat your smoker to around 225°F (107°C) and smoke the pumpkin for 1.5 to 2 hours, or until tender and caramelized.
Making the Soup:
- Once the pumpkin is smoked, scoop out the flesh and set aside.
- In a large pot, heat a bit of olive oil over medium heat. Add onion substitutes like leeks, celery, or fennel, and garlic, sautéing until soft.
- Add the smoked pumpkin, vegetable broth, and smoked paprika. Bring to a simmer and cook for 10-15 minutes.
- Use an immersion blender (or regular blender in batches) to puree the soup until smooth.
Finishing:
- Stir in the coconut milk or cream and season with salt and pepper.
- Adjust consistency with more broth if necessary.
Serve:
- Ladle the soup into bowls and garnish with roasted pumpkin seeds, fresh herbs, or a drizzle of coconut milk/cream. Enjoy your smoky, flavorful soup!

Nutrition Facts

Servings 4

Smoked Pumpkin Soup

Ingredients

Instructions

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