• 1 pumpkin, about 1.5kg
  • 1 tablespoon butter
  • 1/2 cup minced onion
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • Salt
  • Freshly ground black pepper
  • Nutmeg, optional


  • Cut the top off of the pumpkin and set aside. With a large, metal spoon, scrape the seeds and stringy fibers from the interior and discard. Replace the top and grill the pumpkin over indirect medium heat (180°C to 230°C), with the lid closed, until the flesh is very soft, 1-1/2 to 2 hours. Remove the pumpkin from the grill and allow it to cool. Scoop out the pulp with a spoon and reserve.
  • In a large pot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 2 to 3 minutes, stirring occasionally. Add the wine and cook until almost all the liquid has evaporated, about 5 minutes. Add the pumpkin pulp and the chicken broth; stir well. Bring to a simmer and simmer for 20 minutes, stirring occasionally. Stir in the heavy cream and return to a simmer. Season with salt and pepper to taste. Ladle into bowls and sprinkle with nutmeg, if desired.


Prep time: 45 minutes
Grilling time: 1-1/2 to 2 hours
Serves: 6

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