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Smoked Pumpkin Soup

Prep Time 2 hrs
Cook Time 15 mins
Total Time 2 hrs 15 mins
Difficulty: Intermediate
Servings: 4
Best Season: Fall, Winter
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 reduction—making it completely flour-free and roux-free. Finished with a drizzle of cream and toasted pepitas, every spoon delivers pure, unadulterated autumn flavor.

Ingredients
  • 1 EA pie pumpkin, 2-3.5 lb
  • 1 EA head garlic, top sliced off
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1/2 EA yellow onion, diced
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp dried thyme
  • 1 Tbsp bourbon
  • 2 cup low-sodium chicken stock
  • 1/4 cup heavy whipping cream
  • To taste salt
  • To taste freshly ground black pepper
    • Toppings
  • 4 Tbsp sour cream
  • 2 Tbsp bacon, cooked crisp and crumbled
  • 2 Tbsp pepitas, roasted and crushed
  • 2 Tbsp fresh chives, thinly sliced
Instructions
  1. 1
    Fire smoker to 250°F using pecan wood.
  2. 2
    Drizzle halved pumpkin and sliced garlic head with olive oil, season with salt and pepper, and smoke for 2 hours until tender.
  3. 3
    Scoop pumpkin flesh from skin and squeeze roasted garlic cloves out of hulls.
  4. 4
    Melt butter in a saucepan over medium heat, add onion, and sauté until soft and translucent.
  5. 5
    Stir in roasted garlic, cumin, smoked paprika, and thyme, then pour in bourbon and cook down for 1 minute until reduced.
  6. 6
    Add smoked pumpkin flesh and chicken stock, bring to a simmer, and cook for 20 minutes.
  7. 7
    Puree soup using an immersion blender until smooth.
  8. 8
    Stir in heavy cream, season with salt and pepper to taste, and heat through without boiling.
  9. 9
    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.
Read it online: https://brinnerbites.com/recipe/smoked-pumpkin-soup/