Roasted Pumpkin Soup

Instructions

In the kitchen:

• 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:

• Pre-pare the grill for in-direct cooking over medium heat (170° to 230°C).
• 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.
  Brush the cooking grates clean. Grill the pumpkin over in-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.

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