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Grilled Pumpkin Soup
Several small, 6-7 inch pumpkins for bowls
1 medium pumpkin (10 to 11 inches in diameter)
1 medium turnip (plugged)
1 bunch scallions
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon cloves
2 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 large red onion, chopped
1 potato, peeled and diced
6 cups chicken or vegetable stock
1/2 cup heavy cream
Grated Monterey cheese (mild)
Preheat grill to 350 degrees.
Prepare the small pumpkins by cutting off top, scooping out seeds and yuck. Cut turnip into ½ inches thick slices.
Using Apple corer, cut out turnip plugs and distribute equally in individual small pumpkins. Cut ½ tablespoon butter into each pumpkin. Set aside.
Prepare the large pumpkin by cutting in half, scooping out seeds and yuck.
Pumpkin may be cut into wedges for ease of grilling. Brush inside of wedges with olive oil.
In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, and over large pumpkin wedges.
Place large pumpkin wedges on grill skin side up. Cook for 20 – 30 minutes or until soft and mushy.
(be careful not to burn too much of the pulp surface.)
While large pumpkin is roasting, prepare the soup:
Heat butter over medium high heat skillet until foamy. Add onions, diced potato and remaining salt and pepper and seasoning mix, cook 5 minutes until softened and begin to color.
In large soup pot place 6 cups of chicken stock and bring to simmer. Add onions and potatoes to soup pot.
Remove pumpkin wedges from grill. Scoop out soft pumpkin pulp and place in simmering chicken broth. Simmer for another 15 – 20 minutes letting all flavors mix.
Turn off heat and let cool.
Place serving pumpkins on cooking sheet in grill for 15 – 20 minutes. Leave tops open on pumpkins so butter will melt and soften turnip plugs.
When soup is cool enough to handle, blend in small batches at high speed until creamy smooth and place in clean pot.
Whisk in cream, and orange juice, taste and adjust seasoning if necessary and set aside.
Roasted serving pumpkins and soup should be done at about the same time.
Remove turnip plugs form serving pumpkins and place in soup.
Carefully ladle soup into each pumpkin, filling about 2/3 full. Garnish with cheese and scallion bits
Replace pumpkin tops, place each pumpkin on a plate, and serve.
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