250 °F
2 HR 10 Min
4 sugar pumpkins (also called pie pumpkins)
Olive oil
1 Tsp Head Country Original Championship Seasoning
Flesh from smoked pumpkins
2 cups chicken broth
1 Tsp light brown sugar
1 Tsp Head Country Original Championship Seasoning
1 Tsp 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
Step 1 Preheat the smoked to 250˚F.
Step 2 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!
Step 3 Drizzle the flesh side of the quarters with oil, then sprinkle with Head Country Original Championship Seasoning.
Step 4 Place pumpkin pieces, skin side down, on the grates. Smoke for 2 hours, or until fork tender.
Step 5 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.
Step 6 Add in the rest of the chicken broth, brown sugar, Head Country Original Championship Seasoning, fresh sage, and heavy cream. Puree until smooth.
Step 7 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.
Step 8 Serve with a garnish of roasted pumpkin seeds.
