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Serves: 4

Roasted Pumpkin Soup

Prep Time
45 min.
Cooking Time
2 h
Method
Indirect
Prep Time
45 min.
Cooking Time
2 h
Method
Indirect

Ingredients

Pumpkin  Soup Low 346X318
  • 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)

Instructions

    In the kitchen:

  • 01 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.
  • At the barbecue:

  • 01 Pre-pare the grill for in-direct cooking over medium heat (170° to 230°C).
  • 02 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.
  • 03 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.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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