- 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
- 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!