Smoked Pumpkin Soup Recipe

I'm going to have a whack at this: (at least there's no mention of
LS. A bit of rum (or whiskey) and some good butter wouldn't hurt
either.)

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Ingredients:-

One pumpkin
One white onion
One clove garlic
300ml or ½ pint double cream
Vegetable stock (I use a stock cube)

Method:-
Slice your pumpkin in half and scoop out the seeds and “stringy”
centre. Separate the seeds from the stringy stuff and place them in an
oven tray, quarter the pumpkin and place both the pumpkin and the
seeds in the smoker for 90 minutes at 150°C / 300°F.
Chop the onion and garlic and fry in the soup pan with a splash of oil
until the onion is translucent. When you’ve finished smoking allow the
pumpkin quarters to cool and then spoon the flesh into the pan and
generously cover the whole mix with vegetable stock. Bring it to the
boil and let it simmer for 15 minutes.
Using a hand held whizzer, blitz the soup until you have a lovely
smooth liquid and then stir in the majority of the double cream.
Depending on the strength of your stock you may need to add a little
salt so do give it a taste.
Serve out into bowls, spiral in a few of the remaining drops of cream
and garnish with the smoked pumpkin seeds.
This Halloween barbecue recipe is also wonderful just after Halloween
because in cold rainy England we celebrate bonfire night on November
5th and this soup, served piping hot in a Styrofoam cup warms the
cockles of your heart. Lovely.


Pierre