Soup on the barbecue? Yes you read right. Roasting the pumpkin for soup intensifies the flavour, caramel, sweet, creamy pumpkin homestyle pumpkin soup. For a vegetarian option, swap the chicken stock for vegetable stock and omit the bacon.
Carefully cut an 8cm circle in the top of the pumpkin, around the stem, cutting through to the centre of the pumpkin; remove and discard. Scoop out the seeds and discard. Place the pumpkin into a large Weber Ware Frying Pan or barbecue-safe dish. Add into the centre of the pumpkin the onion, garlic, 1 tablespoon of olive oil, cumin, coriander, and paprika. Toss with a spoon to combine.
Prepare the barbecue for indirect and direct cooking over medium heat (180° to 230°C).
Roast the pumpkin over indirect medium heat, with the lid closed, for 2 hours, or until the pumpkin is tender when pierced with a knife.
Roast the pumpkin over medium heat, with the lid closed, for 2 hours, or until the pumpkin is tender when pierced with a knife.
During the last 10 minutes of the cooking time. Toss the bread with a little olive oil. Place the bread onto the barbecue and roast over indirect medium heat for 10 minutes. Add the bacon, and barbecue over direct medium heat for 3 minutes per side.
During the last 10 minutes of the cooking time. Toss the bread with a little olive oil. Place the bread onto the barbecue and roast over medium heat for 10 minutes. Add the bacon, and barbecue over medium heat for 3 minutes per side.
Wearing heatproof gloves, carefully remove the pumpkin in the dish from the barbecue, along with the bacon and croutons.
Scoop the onion mixture and pumpkin flesh into a food processor or large pot. Blitz with the chicken stock. Season with salt and pepper to taste. Roughly chop the bacon.
Serve the pumpkin soup with the bacon pieces, croutons, cream, and garnish with parsley.
What do you need?
Recommended Tools
What do you need?
Recommended Tools
Recommended Tools carousel, use the previous and next arrows to navigate, or jump to any slide with the slide bullets.
