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Smoked Pumpkin Soup

Servings: 4
Ingredients
  • 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
  1. 1
    Smoking the Pumpkin:
  2. 2
    - Cut the pumpkin into halves or large wedges, removing seeds but leaving the skin on.
  3. 3
    - Brush the flesh with olive oil and season with salt and pepper.
  4. 4
    - Preheat your smoker to around 225°F (107°C) and smoke the pumpkin for 1.5 to 2 hours, or until tender and caramelized.
  5. 5
    Making the Soup:
  6. 6
    - Once the pumpkin is smoked, scoop out the flesh and set aside.
  7. 7
    - 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.
  8. 8
    - Add the smoked pumpkin, vegetable broth, and smoked paprika. Bring to a simmer and cook for 10-15 minutes.
  9. 9
    - Use an immersion blender (or regular blender in batches) to puree the soup until smooth.
  10. 10
    Finishing:
  11. 11
    - Stir in the coconut milk or cream and season with salt and pepper.
  12. 12
    - Adjust consistency with more broth if necessary.
  13. 13
    Serve:
  14. 14
    - 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!
Read it online: https://wayfarerspantry.com/thepantry/recipe/smoked-pumpkin-sou/