New England Roasted Pumpkin Soup
Makes 6 servings

1 - (3-pounds) pumpkin
1 - Tablespoon butter
1/2 - cup onions, minced
1/2 - cup dry white wine
2 - cups chicken broth
1/2 - cup heavy cream
Salt to taste
Pepper to taste
Nutmeg

• Cut top off pumpkin. 
• With a large metal spoon, scrape seeds and stringy fibers from interior. 
• Replace top and place in center of cooking grate. 
• Grill until pumpkin flesh is very soft, about 1-1/2 to 2 hours. 
• Remove from grill and allow to cool. 
• Scoop out the pulp with a spoon and reserve.
  
• In a medium stockpot, melt the butter over low heat. 
• Sweat the onions in the butter for 2 to 3 minutes. 
• Add the wine and simmer until completely reduced. 
• Add the pumpkin pulp and the chicken broth; stir well. 
• Bring to a simmer and simmer for 20 minutes, stirring occasionally. 
• Stir in the salt and heavy cream and return to a simmer. 
• Season with salt and pepper. 
• Ladle into bowls and sprinkle with nutmeg.

> Barbecue Facts & Tips