Steps

• 1

  When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 2

  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.

• 3

  Place the pumpkin quarters, skin-side-down, directly on the grill grates. Close the lid, and smoke for 1 hour.

  180 ˚F / 82 ˚C

  01:00

  Super Smoke

• 4

  Increase the Traeger temperature to 300˚F, and cook the pumpkin until the flesh is tender and can easily be pierced with a fork, 90 minutes.

  300 ˚F / 149 ˚C

  01:30

• 5

  Remove the pumpkin from the grill. Let cool, then separate the pumpkin flesh from the skin.

• 6

  In a 4-quart saucepan or stockpot over medium heat, melt the butter. Add the onion and garlic and sauté until soft and translucent, 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 20-30 minutes. Using a blender or hand-held immersion blender, blend the soup until it is smooth. Season with salt and pepper to taste. If it is too thick, stir in more chicken broth.

• 9

  Remove the soup from the heat. Divide the soup among bowls and drizzle with the heavy cream. Top with a sprig of parsley, if desired. Enjoy!