Smoked Pumpkin Soup

MothersBBQ's picture

Nov. 18, 2013

A sweet and savory soup that will go great with any holiday meal or maybe a cold night!


Pie pumpkin 4 Pound (about 4)
Butter 3 Tablespoon
Onion 1 Large , diced
Garlic clove 2 , mince
Apple cider 1/2 Cup (8 tbs)
Brown sugar 1 Tablespoon
Paprika 1 Teaspoon
Cinnamon 1/4 Teaspoon
Ground nutmeg 1/8 Teaspoon
Ground allspice 1/8 Teaspoon
Chicken stock 5 Cup (80 tbs)
For garnish
Heavy cream 3 Tablespoon
Roasted pumpkin seed 2 Tablespoon



1. Cut pumpkin in half, clean by removing the seeds and place on Weber. Smoke at 225 to 250 degree for 1- 2 hours. Increase the temp to 300-375 degree and cook for another 1 hour or until nice and tender.

2. Remove pumpkin from smoker and allow it to cool.


3. Place a cast iron pot on heat and melt butter in it. Add onion and garlic. Saute until soft and translucent.

4. Add apple cider, brown sugar, paprika, cinnamon, nutmeg, and allspice. Stir and cook until reduced.

5. Pour chicken stock, scoop and add pumpkin pulp. Use immersion blender and puree until smooth.


6. Serve with heavy cream and pumpkin seed garnish.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 573Calories from Fat 229

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 599 mg24.96%

Total Carbohydrates 75 g25%

Dietary Fiber 4 g16%

Sugars 40 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet