If you’re looking to explore the savory side of smoked pumpkin instead of the sweet (like we did with the smoked pumpkin pie), soup is a great start, especially as fall kicks into full gear.
I’ve smoked Gourdzilla, normal-sized carving pumpkins, and, of course, sugar pumpkins. Which, by the way, work the best of the three. Sugar pumpkins are the ones used for pumpkin pie, have plenty of seeds in them, and they smoke a lot more thoroughly due to their small size. Every Halloween I try something new with the finished pumpkin. The results have generally been good and I’ll share the old and new concoctions each week leading up to Halloween.
“It’s the mooost wonderful tiiime of the yeeeear…” That’s what plays in my head when the first sugar pumpkins land in stores each Fall. Not because retailers drop the Christmas hammer too early. No, my mood turns to thoughts of those pumpkins heating low and slow inside my smoker.
Three years ago, I started turning monster pumpkins into smokers for Halloween. Not only was it a good excuse to play with freakishly large vegetables, it was an even better excuse to put an attractive woman into a devil outfit and take pictures for the blog. I also like the idea of food that smokes itself. The basic idea was simple. Clean out the pumpkin, cut holes in the top and bottom, and place it over a small electric hot plate as the basis for the smoker.