This Winter I really wanted to make more soups. They are cheap, easy and so good on a cold night. I did some research and came up with a recipe that I thought I would enjoy, and I sure did. This soup was by far the best Pumkin soup I have ever had! An absolute must to make this Winter.
Apologies for the audio part way through, my amateur skills shining through hehe.
Recipe -
1 x 4kg ish Kent Pumkin
1 Teaspoon each of - or alternatively use any bbq rub you fancy.
Thyme
Parsley
Rosemary
Chives
Oregano
2 teaspoons
Salt
Pepper
3 medium onion sliced
3 large cloves Garlic
1 x 400g tin tomato
Steps -
1. Use a sharp knife to cut a square into the top of the Pumpkin , then using a solid steak knife cut in on an angle. The aim of this is to make a lid that is concave so it doesn’t fall back into the Pumpkin.
2. When you have a lid then get a spoon and scoop out all the seeds and tip in all the recipe ingredients and put lid back on.
3. Set up Weber for an indirect cook with about 3 quarters of a charcoal basket, close bottom vent half way and try to keep an eye on temps, you want to aim for around 150c of 300f for the entire cook, a higher temperature spike is ok. Close down top vent to try keep temperatures lower.
4. Put the Pumpkin on the opposite side to the heat source, after 1 hour remove the lid and add whatever smoking wood you prefer. Let it run for another 2 hours or until Pumkin is probing soft. I added a hickory chunk which turned out great.
5. Take the pumpkin off the Weber and let cool for 10-15 mins, tip ingredients in centre into a large saucepan, peel Pumpkin and put into the saucepan
6. 1 litre of vege stock, tip half in and use a stick blender to blend together. Add second 500ml. And continue to blend. Heat up on hot plate for 10-15 mins stirring occasionally.
7. Serve up with cream, chives and some crusty bread and enjoy!
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About Hazybones
A true love of Low and slow
Camo is the man behind Hazybones Barbecue. Camo fell in love with smoking meats 8 years ago when he acquired a rusty old Weber from marketplace. Through some wins and more than a few losses, Camo honed in his craft of cooking all cuts of meat. Camo’s favourite thing to cook is brisket because the long cook time can be challenging. His favourite bite is the beefy Jalapeño poppers. The KZfaq channel is a way to express my creativity within bbq and share my passion with as many people as possible.
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