1.5 kg pumpkin
40g cold butter, cut into chunks, plus extra
1 Litre hot chicken or vegetable stock
1 brown onion, diced
2 cloves garlic, diced
Lemon juice (or white wine vinegar / apple cider vinegar)
Salt and pepper
Sour cream or natural yoghurt to serve
Crispy sage, chopped chives or other herbs to serve
1 x wood chip of your choice (we recommend pecan)
Set your Big Green Egg up for indirect cooking (ConvEGGtor in) at a temperature of around 180 degrees Celsius (around 350Fahrenheit). Add the woodchip to the BGE.
Chop your pumpkin into chunks (we leave the skin on to control the level of smoke, but you can remove it if you’d prefer) and place them in an Egg-proof tray. When the BGE’s temperature is stable and the smoke is burning clean, place the tray of pumpkin directly onto the grill.
Cook for 1.5-2 hours or until soft. This will vary depending on the size of your pumpkin chunks and the temperature of your Egg. Resist the temptation to pull them out before they’re completely cooked – the softer the pumpkin is, the smoother the soup will be.
Once the pumpkin is soft all the way through, remove from the Egg. Remove and discard the skin and set aside the flesh.
Dice and cook the onion and garlic in a little olive oil and a tablespoon or so of butter in a saucepan over a low heat until translucent. Add the pumpkin and stir to coat. Add the hot stock, bring to a boil then reduce and simmer for 10 minutes.
In several batches, ladle the soup into a blender and blend until smooth. This can also be done directly in the pot with a stick blender.
Return the puree to the pan and add the butter one or two chunks at a time, stirring them in completely before adding the next. Add a dash of lemon juice or vinegar to brighten and lift the soup, and season with salt and pepper to taste.
Serve with a big dollop of sour cream or natural yoghurt, a shaving of fresh nutmeg or pinch of paprika, your choice of herbs and plenty of buttered sourdough bread.