• ½ Pumpkin
• 2 Bay Leaves
• 2 Yellow Onions
• 3 Carrots Chopped
• 4 Cups Vegetable Broth
• 1 tsp. Salt
• 1 tsp. Pepper
• 1 tsp. Ground Cumin
• 1 tsp Chipotle Chili Powder

Equipment Used:

• P10 Bradley Smoker
• Bradley Smoker Foldable Table
• Bradley Smoker Non-Stick Silicone Mats
• Bradley Smoker Tools
• Thermoworks Timestick Trio
• Thermoworks Thermapen One

Bradley Smoker Settings:

Wood: Hunter’s Blend

Temperature: 226 F (107.8 C)

Smoke Timer:  46 minutes

Timer: 46 minutes

Directions:

1. Set Bradley Smoker to listed settings above.
2. Add ½ pumpkin, carrots and onions to the smoker rack and smoke. Remove after 45 minutes.
3. Carve out the pumpkin pulp (Only use the pulp) and chop the onions into small pieces.
4. In a large pot add the pumpkin pulp, chopped onions, chopped carrots, vegetable broth, salt, pepper, ground cumin, chipotle chili powder and simmer until the vegetables soften (about 30 minutes).
5. Using an emulsifier, blend all the vegetables into a smooth texture.
6. Optional- If you like your soups more of a liquid texture you can follow this step. Use a strainer pour the soup into the strainer to pull out the pulp.
7. Enjoy!

Recipe by Bryan Edwards – Moody Foodie Tulsa

The post Pumpkin Soup Recipe appeared first on Bradley Smokers North America.

Ingredients

• 2lbs Carrots – Peeled and Cut into thumb-sized pieces
• ½ Red Onion – Large Rounds
• ½ White Onion –Large Rounds
• 3 Garlic Cloves
• 1 Cob of Corn – Husked
• 4 cups Veg Stock
• 1 tbsp Turmeric
• Salt and Pepper
• 1 Guajillo Pepper – Stem Removed
• ½ tsp Cumin Powder
• 1 Chili w/ Adobo Sauce
• 1 tsp Oregano
• ½ cup water

Garnish

• Crushed Tortilla Chips
• Sour Cream
• Carrot Slices
• Corn
• Parsley
• White Onion
• Avocado

Directions

1. Load your Bradley Smoker with Chili Cumin Pucks and preheat to 270 F (132.2C).  Take the first 5 ingredients and get them prepped and onto a rack. Once the Smoker is to temp, place the racks in and smoke for 1 to 1.5 hours, depending on the level of smoke you want on the veg!
2. In a pot, add everything else except the ½ cup water. Bring to a light simmer. Once the veg has finished smoking, take them from the smoker and add them to your pot with everything else. Simmer away till the carrots have softened ( roughly 30 min ). Remove from the cooktop and allow to cool.
3. Add everything to a blender and blitz away. If you want an extra smooth soup, strain through a fine-mesh strainer and blend again. You can add a bit of water if the soup is too thick for you. Garnish with any you wish and serve!

Recipe by: Cory Walby – Saturday night  test kitchen

The post Mexican Smoked Carrot and Corn Soup appeared first on Bradley Smokers North America.

Prep Time: 20 minutes Serves: 6-8

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