Today we have another pumpkin soup, but this time it's smoked. When was the last time you smoked a pumpkin? if your answer is never, then I think its time we change that. Smoked pumpkin is so much better, adds a lovely complex flavor to the subtle sweet pumpkin.
I love it when a soup is hearty, rich, and full of flavor this one checks all the boxes. Smoking the pumpkin added so much flavor to the whole dish. I smoked my pumpkin and wrapped it up and stored it in the refrigerator for 3 days before using it to make the pumpkin. I figured the same way when the cheese is smoked its always wrapped up and set aside for a week for the smoke to settle and permeate the cheese, the same would work for the pumpkin.
Anyone ever
asked you to describe the taste of something? This soup tastes like a rural Jamaican
country pot. It tastes like it was cooked on coal fire in those huge soup pots
under a mango tree. The pimento wood
permeated though the pumpkin giving it the perfect smokey flavor. I was worried
that between the roasted pumpkins grilled corn and smoke pumpkin the soup would
taste like char; luckily, it did not. favorite part was chewing up the bits of
sweet grilled corn with each spoon full of soup. All this needed was some
garlic butter coco bread.
Ingredients
4 cups pumpkin
(1/2 small pumpkin)
4 tablespoon coconut
oil
2 large leeks
1 cup onion
1 red pepper roasted
2 fresh corn grilled
6 cloves garlic
4 cup chicken
or vegetable stock
salt and pepper
to taste
Scallion to
garnish
Greedy Tips:
- Every chicken-stock has different salt levels or no salt at all, so add enough salt to your liking based on the salt level in your stock
- I left the seeds in the pumpkin so they could smoke too. If you like to eat pumpkin seeds these smoked ones would be lovely tossed in some seasonings and butter and roasted in the oven.
Instruction
For the prep
- Place the pumpkin in your smoked or on your grill set up for indirect smoking. the pumpkin should not come in contact with any direct flames
- remove seeds, peel and chop up the pumpkin
- slice and clean leeks by soaking in water the dirt will sink, scoop clean leeks from the top
- Roast a red pepper on an open flame until completely charred all over. Put it in a covered container to steam for 5 to 10 minutes then peel away the charred skin. slice and chop the roasted red pepper
- Place corn on a grill and roast on all sides, once cool enough to handle cut the kernels off the cob
For the soup
- Warm coconut oil in a deep pot
- add roasted red pepper, onion and garlic season with a few pinches of salt
- add half the corn kernels, smoked pumpkin, and leeks stir to combine
- add chicken or veggie stock/broth and bring to a boil
- once boiling reduce and simmer for 20 minutes
- blend the soup until smooth
- serve topped with the remaining grilled corn and chopped scallions
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