Smoked Pumpkin Soup
Description
This seasonal feature relies on whole sugar pumpkins roasted over hardwood smoke until tender and caramelized. Pureed with fragrant spices, aromatics, and rich broth, this soup achieves its thick, silky body entirely through natural reductionโmaking it completely flour-free and roux-free. Finished with a drizzle of cream and toasted pepitas, every spoon delivers pure, unadulterated autumn flavor.
Ingredients
Toppings
Instructions
Video
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Fire smoker to 250ยฐF using pecan wood.
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Drizzle halved pumpkin and sliced garlic head with olive oil, season with salt and pepper, and smoke for 2 hours until tender.
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Scoop pumpkin flesh from skin and squeeze roasted garlic cloves out of hulls.
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Melt butter in a saucepan over medium heat, add onion, and sautรฉ until soft and translucent.
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Stir in roasted garlic, cumin, smoked paprika, and thyme, then pour in bourbon and cook down for 1 minute until reduced.
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Add smoked pumpkin flesh and chicken stock, bring to a simmer, and cook for 20 minutes.
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Puree soup using an immersion blender until smooth.
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Stir in heavy cream, season with salt and pepper to taste, and heat through without boiling.
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Ladle into bowls, top each with a dollop of sour cream, and garnish with crisp bacon crumbles, crushed roasted pepitas, and sliced chives.
Note
- Pecan wood provides a nutty, medium-strength smoke that anchors the bourbon without overpowering the soup.
- Keep the bacon extra crisp so it retains texture when floating on the sour cream dollop.
