Smoked Pumpkin Bisque



- 2 1/2 cups cubed smoked pumpkin (approx. 1-1.5 lbs baking pumpkin)

- 2 cups vegetable broth

- 1 Tbsp Butter

- 1/2 Med Onion

- 2 cloves garlic

- 1/2 tsp salt

- pinch of nutmeg

- pinch of black pepper

- 1 tsp balsamic vinegar

- 1 cup half & half (or heavy cream, oat milk, almond milk)



  1. Smoke pumpkin 2 hours at 250 degrees F with chunks of hickory.
  2. After smoking let pumpkin cool. Remove skin and dice into smaller pieces.
  3. In a stock pot sauté onion until tender/translucent.
  4. Add garlic and let cook for about a minute or until fragrant.
  5. Add broth, salt, pepper, nutmeg, and pumpkin. Bring to a boil and let simmer for 10 mins
  6. In a blender, process the soup in batches. Return purée to pot. On low, reduce the broth to reach a thicker consistency or add more vegetable broth to reach a thinner consistency. Stir in half/half.
  7. Turn off heat, or keep warm on low, and enjoy!