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Smoky Pumpkin Soup by Meredith Griffin

Smoky Pumpkin Soup by Meredith Griffin

This recipe was inspired by the new partnership Major Crush has with the Orion Cooker, which is described an outdoor convection oven that imparts smoke flavor into the food. As I mentioned, my dad smokes a lot of foods and so I crave that aroma and flavor, but the Orion Cooker makes it possible for me to experience it with much less prep and cook time. It’s much less intimidating.

After smoking some squash on the cooker for a salad, I was inspired to try a smoky pumpkin soup to showcase a non-sweet pumpkin dish.

This recipe can be made on any smoker, just adjust the cooking time to your smoker and if you don’t have a smoker or an Orion Cooker, although I highly recommend them, you can add some smoke chips to an aluminum pie place or one of the smoker boxes you can buy at kitchen/BBQ stores.

Ingredients

  • 1 medium pie pumpkin, halved lengthwise and seeds scooped out
  • 1 large shallot, diced
  • 2 garlic cloves, minced or grated
  • 1-2tbsp combo of fresh sage, thyme and rosemary
  • Olive oil
  • 1 apple, diced
  • 3-4 cups vegetable broth
  • Dash of fresh grated nutmeg
  • ¼ tsp white pepper
  • 1 tsp kosher salt
  • 1 tsp apple cider vinaigrette
  • Pepitas to top

Preparation

  1. Smoke the pumpkin following the directions for your smoker or grill (It took about 45 minutes to cook one on the Orion Cooker).
  2. Cool and scoop out the flesh of the pumpkin.
  3. Heat a large sauté pan over medium-high heat, add oil and shallot and cook for a couple minutes, then add garlic and herbs and cook until soft. (If more moisture is needed add a splash of the vegetable broth.
  4. Remove from heat and allow to cool slightly.
  5. Add pumpkin, diced apple vegetable, broth and onion mixture to a blender and puree until smooth.
  6. Return sauté pan, add salt, pepper, nutmeg and bring to simmer.
  7. Like wine, the longer the soup can sit to allow the flavors to blend together, the more integrated the soup will be.
  8. Add a splash of vinegar and top with pepitas and/or dollop of Greek yogurt if desired before serving.
  9. Pair with the The Three Places Pinot Noir or Volante Zinfandel.
Watch our video for this recipe here.

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