Carving the flesh off of a raw pumpkin, especially a big one, can be a challenge. Let your oven or smoker do the work. Then you can easily scoop out the roasted flesh and add it to a savory broth for a hearty fall soup.
Prep time: 30 minutes
Cook time: 2 hours
Total time: 2 hours and 30 minutes
- 1 (4- to 5-pound) pumpkin, cut in half, seeds removed
- Olive oil
- Salt and pepper
- ½ cup yellow onion, finely diced
- ½ cup carrots, peeled and finely diced
- 2 garlic cloves, minced
- 1 tablespoon rosemary leaves, minced
- 4 cups chicken broth
- ½ cup heavy whipping cream
- 1 ½ cups wild boar bacon, diced and browned
1. Preheat oven to 375 degrees. Rub cut sides of pumpkin with olive oil and season liberally with salt and pepper. Place, cut-side up, in a shallow lightly greased sheet. Roast for 1 hour or until flesh is lightly browned and tender. The aroma of the roasted pumpkin will let you know that it is almost ready to remove from the oven. For a smokier soup, roast the halved pumpkin in a hot smoker like the Camp Chef Smoke Vault.
2. While the pumpkin is roasting, heat a thin layer of olive oil in a medium skillet over medium-high heat. Add onion and carrot and sauté for 4 to 5 minutes until onion is translucent. Add garlic and rosemary and sauté for another 4 minutes.
3. Once the pumpkin flesh is softened, remove from the oven and allow to cool for 30 minutes. Scoop out flesh and place in a food processor or blender. Add carrot, onion, garlic and rosemary mixture and 2 cups of the chicken broth. Depending on the size of your processor or blender, you may have to process in smaller batches. Pulse until smooth.
4. Transfer pumpkin mixture to a large pot and add remaining 2 cups chicken broth. Bring to a boil. Then reduce heat to low, stir in whipping cream and simmer for 10 minutes. Season to taste with salt and pepper.
5. To serve, ladle soup into bowls and top with croutons and wild boar bacon.
About This Recipe:
The pumpkin preparation can be done several days in advance. You can also roast a few pumpkins at a time and freeze the flesh for later. A smaller, 4- to 5-pound pumpkin works best.
Making your own wild boar bacon takes some planning, at least 10 days to cure, but the process is simplified with Hi Mountain Seasonings’ Buckboard Bacon Cure. Everything you need to turn your wild or domestic pig into delicious bacon is in the box, complete with easy-to-follow instructions.