Barbecued pumpkin soup
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A simple recipe that may come in very handy around Halloween time! Adds great colour and flavour to any barbecue. |
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1 pumpkin (around three lbs)
1/2 cup minced onions
1/2 cup dry white wine
1/2 cup heavy cream |
2 cups chicken broth
1 tablespoon butter
Salt and pepper
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Cut the top off the pumpkin and scrape out the seeds and stringy fibres from the inside. Now replace the pumpkin top and place the whole thing in the centre of your barbecue grill.
Cook for around 2 hours, or until the pumpkin flesh is soft. Remove from the grill and, after allowing it to cool, scoop out the pulp and put to one side.
Next melt the butter over low heat, in a medium sized pot. Sweat the onions in the butter for 2 to 3 minutes, then add the wine and simmer until completely reduced. Add the previously set-aside pulp, along with the chicken broth, and stir.
Simmer for a further 20 minutes, before stirring in salt and cream and return to a simmer. Finally, season with a little salt and pepper, and ladle carefully into individual bowls. Sprinkle with nutmeg, if desired.
Makes 6 servings.
Thanks to www.weber.eu
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