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Roasted Pumpkin Soup BBQ Recipe

You may think BBQs are just for hot weather and summer use but we think not! We use our Weber BBQs all year round and have some great recipes for you to try. Why not make the most of year round cooking in the fresh air with friends and family!

This tasty and warming Roasted Pumpkin Soup recipe is the perfect way to use up leftover Halloween Pumpkin.

  • Serves 6
  • Prep Time 45 minutes
  • Cooking Time 2 hours


1 Pumpkin (about 3 pounds)

1 Tablespoon unsalted butter

1/2 Cup minced onion

1/2 Cup dry white wine

2 Cups chicken broth

1/2 Cup heavy whipping cream

Kosher salt

Freshly ground black pepper

Nutmeg (optional)


  1. Prepare the grill for indirect cooking over medium heat (170 to 230°C)
  2. Cut the top off the pumpkin and set aside. With a large, metal spoon, scrape the seeds and stringy fibres from the interior and discard. Replace the top.
  3. Brush the cooking grates clean. Grill the pumpkin over indirect medium heat, with the lid closed, until the flesh is very soft, 1 1/2 to 2 hours. Remove the pumpkin from the grill and allow to cool. Scoop out the pulp with a spoon and reserve.
  4. In a large pot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 2 to 3 minutes, stirring occasionally. Add the wine and cook until almost all the liquid has evaporated, about 5 minutes. Add the pumpkin pulp and the chicken broth; stir well. Bring to a simmer for 20 minutes, stirring occasionally. Stir in the heavy cream and return to a simmer. Season with salt and pepper. Ladle into bowls and sprinkle with nutmeg if desired.



Pumpkin Soup 680

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Published October 30th, 2014 by Joshua. Article ref 3288

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