Pumpkin Soup Recipe
Warm up this fall with a comforting bowl of smoked pumpkin soup, made using the P10 Bradley Smoker and a blend of warming spices like cumin and chipotle chili powder. Smoked pumpkin pulp, onions, and carrots simmered in vegetable broth and blended to a smooth texture - this recipe is the perfect balance of smoky, sweet, and spicy.
Ingredients
½ Pumpkin
2 Bay leaves
2 Yellow onions
3 Carrots chopped
4 Cups vegetable broth
1 Tsp salt
1 Tsp pepper
1 Tsp ground cumin
1 Tsp chipotle chili powder
Equipment Used:
P10 Bradley Smoker
Bradley Smoker foldable table
Bradley Smoker non-stick silicone mats
Bradley Smoker tools
Thermoworks timestick trio
Thermoworks thermapen one
Bradley Smoker Settings:
Bisquette: Hunter’s Blend
Temperature: 226ºF (107.8°C)
Smoke Timer: 46 minutes
Timer: 46 minutes
Preparation
Set Bradley Smoker to listed settings.
Add ½ pumpkin, carrots and onions to the smoker rack and smoke. Remove after 45 minutes.
Carve out the pumpkin pulp (only use the pulp) and chop the onions into small pieces.
In a large pot add the pumpkin pulp, chopped onions, chopped carrots, vegetable broth, salt, pepper, ground cumin, chipotle chili powder and simmer until the vegetables soften (about 30 minutes).
Using an emulsifier, blend all the vegetables into a smooth texture.
Optional- If you like your soups more of a liquid texture you can follow this step. Use a strainer pour the soup into the strainer to pull out the pulp.
Enjoy!
Recipe by Bryan Edwards - Moody Foodie Tulsa
Hunter's
Blend
Infused rosemary, thyme, and black pepper with our maple wood bisquette pair with game meat, poultry, fish, lamb, beef, and vegetables.
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