Step

• Step 1

  Using a sturdy knife, cut the pumpkin into quarters. Scoop out the seeds and stringy fibers. Separate the seeds from the fibers, and save the seeds for roasting, if desired.

  Ingredients

  • 5 Pound Pumpkin, whole

• Step 2

  When ready to cook, start the Traeger grill and set temperature to 165F with the lid closed.

• Step 3

  Arrange the pumpkin quarters, skin-side down, directly on the grill grate. Smoke for 1 hour.

  01:00

  165 ˚F / 74 ˚C

• Step 4

  Increase the temperature to 300F and roast the pumpkin until it is tender and can easily be pierced with a fork, about 90 minutes. Let cool, then separate the pumpkin flesh from the skin.

  01:30

  300 ˚F / 149 ˚C

• Step 5

  Meanwhile, melt the butter over medium heat in a 4-quart saucepan or stockpot.

  Ingredients

  • 3 Tablespoon butter

• Step 6

  Saute the onion and garlic until soft and translucent, about 5 minutes.

  Ingredients

  • 1  onion, diced

  • 2 Clove garlic, minced

• Step 7

  Stir in the brown sugar, smoked paprika, cinnamon, nutmeg, and allspice. Immediately add the apple cider, and cook for several minutes until the mixture is reduced and syrupy.

  Ingredients

  • 1 Tablespoon brown sugar

  • 1 Teaspoon paprika

  • 1/4 Teaspoon ground cinnamon

  • 1/8 Teaspoon ground nutmeg

  • 1/8 Teaspoon Allspice, ground

  • 1/2 Cup apple cider

• Step 8

  Add the pumpkin and chicken broth. Let the soup simmer for 20 to 30 minutes.

  Ingredients

  • 5 Cup chicken broth

• Step 9

  Using a blender or hand-held immersion blender, blend the soup until it is smooth. Add salt and pepper to taste. If it is too thick, stir in more chicken broth.

• Step 10

  Divide the soup into bowls and drizzle with the heavy cream. Top with a sprig of parsley, if desired.

  Ingredients

  • 1/2 Cup whipped cream

  • As Needed fresh parsley