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Welcome to Cap'n Ron's, Smoked, then Curried, Pumpkin Soup.

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Smoked, then Curried, Pumpkin Soup

By Cap'n Ron

This is an amazingly simple variation to a Squash Soup, that is totally full of flavor. Smoking the pumpkin was the main key, but the addition of my Hot, Jamaican Curry, took this soup to another level yet. Give it a try, you'll love it.

I originally got the idea for a smoked squash soup from one of the web-sites that send stuff to me on a weekly basis. I didn't bother looking at the recipe, because I knew I could easily turn my Butternut Squash soup into a smoked soup. I was at a friends house and he and his wife are both great about tasting some of the new things I come up. The only problem was, that he's got a gas grill, and I had to figure out how to smoke the pumpkin.

That's when I remembered using this method to smoke hot dogs at a restaurant I helped out this past Summer. I figured I could do it outside, and I wouldn't stink up the house with Mesquite Smoke, and all would be well.

And the result is? It was fantastic. Great Smokey flavor, and the pumpkin pie flavors that are associated with the Islands, Cinnamon, Nutmeg, Allspice, and Cloves. All these spices are in my Jamaican Curry Seasoning Blend, along with a little heat. The result was an exciting combination of flavors that I know you'll love.

The other benefit is that this soup can be served room temperature as an Hors D' Oeuvres, or hot, in a bowl as a soup course. Either way, you, your family, and your guests will love it.

1 Cup Mesquite Wood Chips
1, 2 Pound Pie Pumpkin

Garnish
6 Slices Thick-sliced Bacon, chopped
1/4 Cup Craisins, chopped
1/2 Large Pablano Peppers, 1/8" dice
Sour Cream, for garnish

Soup
1 Large Onion, 1/4" dice
1 1/2 Large Pablano Peppers, 1/4" dice
Vegetable Oil, as needed
3 Tablespoons Butt Kickin' Hot, Jamaican Curry Blend
1 Quart Chicken Broth
1/2 Cup Pinot Grigio
1 Cup Heavy Whipping Cream

1. Soak the wood chops in water for at least 4 hours.

2. Ready the pumpkin for smoking by cutting it into eight's.

3. I used a 1/2 Chafer pan, lined with aluminum foil, but it would be a lot easier to use an aluminum pan. Place the soaked mesquite chips in the bottom, then place a rack on top. Set the pumpkin slices on top of the rack and cover tightly with aluminum foil.

4. Set the covered pan on the side burner of your gas grill, and turn the heat to low. Cook about 45 minutes, then check to see if the Pumpkin is soft. The skin should be real hard, and the pulp should all be soft. If it's not cooked all the way through, just cover it up again, and let it cook another 15 minutes before checking it again.

My pumpkin cooked for a total of 1 hour. Your side burner may go lower than the one I used did so it may take a little longer for your pumpkin to get done.

5. While the pumpkin is cooking, you can chop the bacon. Cook it over a medium heat to crisp it up, and to render out all of the fat. Set the bacon aside when it's done and reserve the fat for cooking the onions.

6. Chop the craisins while you're watching the bacon, then the onions and peppers cook. Set them aside for later use as a garnish.

7. Transfer the reserved Bacon fat into the pot you'll be cooking the soup in, I used a 3 quart pot. Cook the onions with the Pablano peppers over medium / high heat until they're soft. Add the Hot, Jamaican Curry Blend, and let it cook a little more to let the flavors blend.

Add the pumpkin that you've removed from it's skin, then the chicken broth, wine, and heavy whipping cream. Cook for about 15 minutes, then use a potato masher to mash up the pumpkin, then an immersion blender to make the soup real smooth.