Roasted Pumpkin Soup

Serves: 4
1 pumpkin, about 1.3kg
1 tbsp unsalted butter
75g minced onion
128ml dry white wine
250g chicken broth
115g heavy whipping cream
Sea salt
Freshly ground black pepper
Nutmeg (optional)
Recipe preparation

This tasty and warming Roasted Pumpkin Soup recipe is the perfect way to use up leftover Halloween pumpkin.

  • Pre-pare the grill for in-direct cooking over medium heat (170° to 230°C).
  • Cut the top off of the pumpkin and set aside. With a large, metal spoon, scrape the seeds and stringy fibres from the interior and discard. Replace the top.
  • Brush the cooking grates clean. Grill the pumpkin over in-direct medium heat, with the lid closed, until the flesh is very soft, 1½ to 2 hours. Remove the pumpkin from the grill and allow it to cool. Scoop out the pulp with a spoon and reserve.
  • Place the Dutch oven 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. Ladle into bowls and sprinkle with nutmeg, if desired.