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
- 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
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.
- Preheat the grill or oven to 400°F and soak the plank in hot water for at least 15 minutes.
- Cut the pumpkin in half lengthwise and scoop out the seeds. The seeds can be seasoned and roasted for use as a garnish later.
- Combine the melted butter and brown sugar, and brush the mixture all over the inside of each pumpkin half.
- Place the rosemary sprigs on the plank and set a pumpkin half, cut side down, over each sprig.
- 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.
- Remove the pumpkin from the planks and set aside to cool before handling.
- Scoop out the pumpkin flesh and discard the pumpkin skin and rosemary.
- Heat the stock and add to a blender with the pumpkin flesh, cream and lemon juice, puree smooth.
- 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.