Mar 15, 2012

Roasted Pumpkin SoupRecipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 1 pumpkin, each about 3 lb
  • 1 white or yellow onions

Oil and Spices

  • 0.25 tsp freshly ground black pepper
  • ground nutmeg (optional)
  • 0.5 tsp kosher salt


  • 4 fl oz heavy whipping cream
  • 1 tbsp unsalted butter

Wine / Beer / Spirits

  • 4 fl oz dry white wine


  • 1 pint chicken broth


  • 1 pumpkin, about 3 pounds
  • 1 tablespoon unsalted butter
  • ½ cup minced onion
  • ½ cup dry white wine
  • 2 cups chicken broth
  • ½ cup heavy whipping cream
  • Kosher salt
  • Freshly ground black pepper
  • Nutmeg (optional)


  1. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

  2. 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.

  3. Brush the cooking grates clean. Grill the pumpkin over indirect 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.

  4. 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. Ladle into bowls and sprinkle with nutmeg, if desired.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016


So so

For the time you spend roasting the pumpkin you don't get a strong or memorable flavor in the soup. It's an experience though...maybe you'll have better results

Type of Griller


Would you recommend this recipe? YES

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Roasted Pumpkin Soup