Pumpkin Soup Recipe

Pumpkin Soup Recipe

Warm up this fall with a comforting bowl of smoked pumpkin soup, made using the P10 Bradley Smoker and a blend of warming spices like cumin and chipotle chili powder. Smoked pumpkin pulp, onions, and carrots simmered in vegetable broth and blended to a smooth texture - this recipe is the perfect balance of smoky, sweet, and spicy.


½ Pumpkin

2 Bay leaves

2 Yellow onions

3 Carrots chopped

4 Cups vegetable broth

1 Tsp salt

1 Tsp pepper

1 Tsp ground cumin

1 Tsp chipotle chili powder

    Equipment Used:

    P10 Bradley Smoker

    Bradley Smoker foldable table

    Bradley Smoker non-stick silicone mats

    Bradley Smoker tools

    Thermoworks timestick trio

    Thermoworks thermapen one

    Bradley Smoker Settings:

    Bisquette: Hunter’s Blend

    Temperature: 226ºF (107.8°C)

    Smoke Timer: 46 minutes

    Timer: 46 minutes


    Set Bradley Smoker to listed settings.

    Add ½ pumpkin, carrots and onions to the smoker rack and smoke. Remove after 45 minutes.

    Carve out the pumpkin pulp (only use the pulp) and chop the onions into small pieces.

    In a large pot add the pumpkin pulp, chopped onions, chopped carrots, vegetable broth, salt, pepper, ground cumin, chipotle chili powder and simmer until the vegetables soften (about 30 minutes).

    Using an emulsifier, blend all the vegetables into a smooth texture.

    Optional- If you like your soups more of a liquid texture you can follow this step. Use a strainer pour the soup into the strainer to pull out the pulp.


    Recipe by Bryan Edwards - Moody Foodie Tulsa


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