Serves 6

Roasted Pumpkin Soup

  • Prep Time 45 Minutes
  • Cooking Time 2 Hours 45 Minutes
  • Method Direct Heat
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Ingredients

  • 1 Pumpkin, About 1.5Kg
  • 1 Tablespoon Butter
  • 1/2 Cup Minced Onion
  • 1/2 Cup Dry White Wine
  • 2 Cups Chicken Broth
  • 1/2 Cup Heavy Cream
  • Salt
  • Freshly Ground Black Pepper
  • Nutmeg, Optional

Nutrition

Instructions

  1. Cut The Top Off Of The Pumpkin And Set Aside. With A Large, Metal Spoon, Scrape The Seeds And Stringy Fibers From The Interior And Discard. Replace The Top And Grill The Pumpkin Over Indirect Medium Heat (180°C To 230°C), With The Lid Closed, Until The Flesh Is Very Soft, 1-1/2 To 2 Hours. Remove The Pumpkin From The Grill And Allow It To Cool. Scoop Out The Pulp With A Spoon And Reserve.
  2. In A Large Pot Over Medium Heat, Melt The Butter. Add The Onion And Cook Until Soft But Not Browned, 2 To 3 Minutes, Stirring Occasionally. Add The Wine And Cook Until Almost All The Liquid Has Evaporated, About 5 Minutes. Add The Pumpkin Pulp And The Chicken Broth; Stir Well. Bring To A Simmer And Simmer For 20 Minutes, Stirring Occasionally. Stir In The Heavy Cream And Return To A Simmer. Season With Salt And Pepper To Taste. Ladle Into Bowls And Sprinkle With Nutmeg, If Desired.
  • Preparation Time: 45 Minutes
  • Braai Time: 1-1/2 To 2 Hours
  • Total Time: 2 Hours 45 Minutes
  • Serves: 6
  • Skill Level: Medium
  • Cooking Method: Direct Heat
  • Braai Temperature: 180°C-230°C
  • Equipment: Gourmet BBQ System Wok and Steamer, Grill Mitt

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