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New England Roasted Pumpkin Soup

Makes 6 servings

IngredientsBarbecue & Grilling Recipes from AlansKitchen.com

1 - (3-pounds) pumpkin
1 - Tablespoon butter
1/2 - cup onions, minced
1/2 - cup dry white wine
2 - cups chicken broth
1/2 - cup heavy cream
Salt to taste
Pepper to taste
Nutmeg

Direction

  • Cut top off pumpkin. 
  • With a large metal spoon, scrape seeds and stringy fibers from interior. 
  • Replace top and place in center of cooking grate. 
  • Grill until pumpkin flesh is very soft, about 1-1/2 to 2 hours. 
  • Remove from grill and allow to cool. 
  • Scoop out the pulp with a spoon and reserve.
  • In a medium stockpot, melt the butter over low heat. 
  • Sweat the onions in the butter for 2 to 3 minutes. 
  • Add the wine and simmer until completely reduced. 
  • Add the pumpkin pulp and the chicken broth; stir well. 
  • Bring to a simmer and simmer for 20 minutes, stirring occasionally. 
  • Stir in the salt and heavy cream and return to a simmer. 
  • Season with salt and pepper. 
  • Ladle into bowls and sprinkle with nutmeg.

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