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Smoked pumpkin

Discussion in 'Veggies' started by cdn offroader, Nov 26, 2013.

  1. Had 1 white pumpkin left from the garden, and a few chips left from this weekends pepperoni project, so thought I would try whipping into a smoked pumpkin soup. also trying a few of the seeds in some olive oil with a bit of salt and pepper. Here goes

    Last edited: Nov 28, 2013
  2. bertman

    bertman Meat Mopper SMF Premier Member

    You have my curiosity going. How did it turn out? I'm not a fan of pumpkin, but I'd bet it would make an interesting soup! (Or even an interesting pie?!)
  3. That sounds fantastic! I'd love to hear how it turned out too! Cheers! - Leah
  4. Hey all, the smoked pumpkin soup was an interesting recipe. I used the recipe from the Washington post, by Smoke Signals columnist Jim Shahin

              For the soup
    • 1 medium (about 4 pounds) pumpkin
    • 3 tablespoons unsalted butter
    • 1 medium shallot, minced
    • 5 cups no-salt-added chicken broth
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon freshly ground allspice
    • 1/2 cup orange juice
    • 1/2 cup heavy cream
    • 1/8 teaspoon freshly grated nutmeg
    • 1/4 teaspoon salt, or to taste
    • Freshly ground black pepper
    • For the rum cream
    • 1 cup heavy cream
    • Finely grated zest and freshly squeezed juice from 1/2 lemon (1/4 teaspoon zest and 1/2 teaspoon juice)
    • 3 tablespoons good-quality dark rum
    • Sugar
    it was ok but a bit bland IMO, so I ended up adding 1 tsp ground ginger(fresh would've been better), and a tsp curry

    in all fairness to the recipe, I believe my pumpkin was more like 6lbs, and it was a white pumpkin rather than regular, so flavor may have been better. The smoke flavor from the pumpkin was a good addition.

    However, it went great with a grilled ham and pepperjack sammy.
    Last edited: Nov 28, 2013