Smoked Pumpkin Soup & Grilled Cheese

Directions

1. Begin by preheating your smoker or BBQ to a temperature range of 140°C to 150°C.
2. Next, finely chop the garlic and onion, setting them aside for later use.
3. To prepare the pumpkin, carefully remove the lid at a 45-degree angle so that it can be placed back on top during the cooking process. Scoop out all the seeds and strings from the inside using a spoon until the interior is clean.
4. Once the pumpkin is cleaned, generously sprinkle approximately 3 tablespoons of Lane's Magic Dust inside.
5. Add all your chopped ingredients into the hollowed pumpkin and top it with about 1 tablespoon of Lane's SPG seasoning.
6. Place the pumpkin in your smoker or BBQ on indirect heat. This cooking process will be slow and low, taking around 4 hours at 140°C to 150°C, or until the pumpkin becomes tender to the touch.
7. After cooking, transfer the pumpkin to a pot and gently remove the skin, which should easily fall away. This process should take less than 2 minutes.
8. Now, blend the pumpkin to your desired texture and set it aside while you prepare a grilled cheese sandwich.
9. When ready to serve, add a dollop of thickened cream and sprinkle with some chives.