4 sugar pumpkins (also called pie pumpkins)
Smoked Pumpkin Soup
Flesh from smoked pumpkins
2 cups chicken broth
1 tsp light brown sugar
1 teaspoon freshly chopped sage
1/2 cup heavy cream
Optional: cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water, whisked together until smooth)
Garnish: roasted pumpkin seeds
2 hours and 10 minutes
Preheat the smoked to 250˚F.
Cut the sugar pumpkins into quarters. Scoop out the seeds and stringy fibers. You can separate out the seeds and save them for roasting, if desired!
Drizzle the flesh side of the quarters with oil, then sprinkle with Head Country Original Championship Seasoning.
Place pumpkin pieces, skin side down, on the grates. Smoke for 2 hours, or until fork tender.
Remove pumpkin pieces and scoop the flesh out from the skin. Place in a blender with a splash of the chicken stock. Puree until smooth. You should have about 2 to 2 ½ cups pumpkin puree.
Add in the rest of the chicken broth, brown sugar, Head Country Original Championship Seasoning, fresh sage, and heavy cream. Puree until smooth.
Pour into a saucepan and heat over medium-high heat until warmed through. If you like a thicker soup, you can add the cornstarch slurry and cook until thickened.
Serve with a garnish of roasted pumpkin seeds.