Pumpkin Soup in the Coals
We’re constantly looking for new ways to explore live-fire cooking and while we make the best live-fire cooking accessories, sometimes we like to get down to the basics—or coals. This Pumpkin Soup is simple but definitely not boring. Cook this recipe in your X Series, Luxeve, Y Series, or traditional ground fire, trust us, you’ll want to give it a try.
WHAT YOU’LL NEED
1 Pumpkin, about 4 lbs.
1 tbsp. Unsalted Butter
½ Yellow Onion, diced
1 tsp. Kosher Salt
1 Clove Garlic, minced
1 small Apple, cored and diced
1 cup Low-Sodium Chicken Broth
½ cup Heavy Cream
2 oz. Goat Cheese
1 tsp. Fresh Thyme Leaves
1. Start a fire at least 30 minutes before your cook so a hot bed of coals is built for the pumpkin.
2. Make a lid for your pumpkin by cutting around the stem at a 45-degree angle. Using a large spoon, remove all the seeds and fibers.
3. Add the butter, onion, salt, garlic, apples, chicken broth, and heavy cream to a large bowl and mix. Pour the mixture directly into the pumpkin and put the lid on to secure it shut.
4. Place the pumpkin onto a seasoned, cast iron skillet, and place it in the coals. Collect the coal around the pumpkin and put additional coals or logs on top of the pumpkin.
5. Bake the pumpkin for 1½ -2 hours—it should be charred black and soft.
6. Remove the cast iron from the fire using heat protectant gloves and set it aside. Remove the lid and give the soup a stir, gently mixing in some of the loose pumpkin fibers from the inner walls.
Optional: You can use an immersion blender to get your desired consistency, just be aware of the walls and the side of the pumpkin while you’re blending.
7. Top the soup off with goat cheese and thyme and serve!