BBQ Whole Roast Pumpkin Soup on the Weber Kettle

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without extra cost.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potato

Butternut squash is often less expensive and similar in flavor.

nutmeg

🥗Healthier: allspice

💰Cheaper: cinnamon

Allspice offers a similar warmth.

Prepare the barbecue for indirect cooking.

Use a sharp knife to create a hole in the pumpkin and scoop out the seeds.

Chop an onion roughly and peel garlic and ginger.

Add curry paste, olive oil, and salt to the pumpkin cavity and mix.

Stuff the cavity with the chopped onion, garlic, ginger, and curry paste mixture.

Place the pumpkin on the barbecue and roast for about 2 hours until tender.

Check the pumpkin by piercing it with a knife to ensure it's soft.

Once roasted, scoop the flesh into a blender.

Add chicken stock to the blender and blend until smooth.

Taste and adjust seasoning as needed, adding more salt if necessary.

Toast roti bread on the barbecue while the soup is hot.

Serve the soup topped with coconut cream, chili, and spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens