Pumpkins are in abundance in the fall and winter and they make for a fantastic soup. Adding some Hickory wood flavor is a unique touch that makes this simple recipe even more satisfying.

Total Time:1 hour
Servings: 8


  • 1 Hickory Plank
  • 1 Pie Pumpkin
  • 2 oz. Butter, melted
  • 1 Tbsp. Brown Sugar
  • 2 sprigs Rosemary
  • 1 quart Chicken or Vegetable Stock
  • 1 cup Heavy Cream + ¼ cup for whipping
  • 1 Tbsp. Lemon Juice
  • Kosher Salt and Pepper
  • ¼ cup Pumpkin Seeds

Chef's Tip

This soup can be made in advance and reheated, which makes it a great choice for holiday get togethers. Garnish with your choice of seasonal toppings.


  1. Preheat the grill or oven to 400°F and soak the plank in hot water for at least 15 minutes.
  2. Cut the pumpkin in half lengthwise and scoop out the seeds. The seeds can be seasoned and roasted for use as a garnish later.
  3. Combine the melted butter and brown sugar, and brush the mixture all over the inside of each pumpkin half.
  4. Place the rosemary sprigs on the plank and set a pumpkin half, cut side down, over each sprig.
  5. Set the plank on the grill or in the oven. Close the lid or door, and cook for 30 minutes, or until the pumpkin is soft and slightly caramelized.
  6. Remove the pumpkin from the planks and set aside to cool before handling.
  7. Scoop out the pumpkin flesh and discard the pumpkin skin and rosemary. 
  8. Heat the stock and add to a blender with the pumpkin flesh, cream and lemon juice, puree smooth.
  9. Season the soup to taste with salt and serve hot, garnish with more cream and pumpkin seeds.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Hickory Grilling Plank