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Roasted Pumpkin Soup

The addition of mesquite smoke to fall vegetables creates a hearty vegetable soup that is so delicious (and very comforting). For this recipe, you can adjust the amount of smokiness by covering the vegetables with foil while they roast or choosing to leave them uncovered, depending on your preference.
Preparation
1. Set your grill to smoke mode at 250°F.

2. Put all of your fruits and vegetables into a stainless steel bowl or a baking dish and rub them with ½ cup of olive oil, filling the garlic heads specifically. Cover with aluminum foil.

3. Roast the vegetables for 2 hours and then remove the foil to allow for more smoke penetration. Roast for an additional hour.

4. Once the final hour is up, let the vegetables cool enough to handle and then proceed. Scoop out the soft pumpkin and discard the rind and skin. Squeeze out the garlic cloves and cut off any hardened tips.

5. Place everything into a blender with the remaining cup of olive oil and blend until smooth.

6. Serve garnished with pumpkin seeds and parsley.
Ingredients
2-3 lb. sweet winter pumpkin
1 red onion, halved
3 carrots, peeled
3 granny smith apples, peeled and cored
2 whole bulbs of garlic, tops cut off
1 Tbsp salt
Pumpkin seeds and fresh parsley (garnish)
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