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.

• 2

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

• 3

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

  165 ˚F / 74 ˚C

  01:00

• 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.

  300 ˚F / 149 ˚C

  01:30

• 5

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

• 6

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

• 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.

• 8

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

• 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.

• 10

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