We’re constantly looking for new ways to explore live-fire cooking and while we make the best live-fire cooking accessories, sometimes we like to get down to the basics—or coals. This Pumpkin Soup is simple but definitely not boring. Cook this recipe in your X Series, Luxeve, Y Series, or traditional ground fire, trust us, you’ll want to give it a try.
WHAT YOU’LL NEED
1 Pumpkin, about 4 lbs.
1 tbsp. Unsalted Butter
½ Yellow Onion, diced
1 tsp. Kosher Salt
1 Clove Garlic, minced
1 small Apple, cored and diced
1 cup Low-Sodium Chicken Broth
½ cup Heavy Cream
2 oz. Goat Cheese
1 tsp. Fresh Thyme Leaves
PREPARATION
1. Start a fire at least 30 minutes before your cook so a hot bed of coals is built for the pumpkin.
2. Make a lid for your pumpkin by cutting around the stem at a 45-degree angle. Using a large spoon, remove all the seeds and fibers.
3. Add the butter, onion, salt, garlic, apples, chicken broth, and heavy cream to a large bowl and mix. Pour the mixture directly into the pumpkin and put the lid on to secure it shut.
4. Place the pumpkin onto a seasoned, cast iron skillet, and place it in the coals. Collect the coal around the pumpkin and put additional coals or logs on top of the pumpkin.
5. Bake the pumpkin for 1½ -2 hours—it should be charred black and soft.
6. Remove the cast iron from the fire using heat protectant gloves and set it aside. Remove the lid and give the soup a stir, gently mixing in some of the loose pumpkin fibers from the inner walls.
Optional: You can use an immersion blender to get your desired consistency, just be aware of the walls and the side of the pumpkin while you’re blending.
7. Top the soup off with goat cheese and thyme and serve!
Give this recipe a try during these chilly Autumn months and share your results with us on Facebook and Instagram! Happy live-fire cooking!
1 comment
James
I wanted to be sure to leave a review since no one else has, for such an interesting recipe. Followed it exactly, my wife and I were pleasantly surprised with it. It’s a very rich and comforting soup. Couple tips. Putting it in a cast iron skillet isn’t needed, the iron was so hot I ended up using pliers to lift it out vs just gently picking the pumpkin up with gloves. And we don’t have an immersion blender so I poured the contents into a blender and used a fork to scrape out about a cup of pumpkin to make sure it was a pumpkin soup, vs a soup cooked in a pumpkin. I don’t think the soup would have been nearly as appealing unblended.
Long story short, great soup, fun to cook, would really wow your guests for a nice fall dinner. Thank you for the recipe Susanne!
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