Ingredients

Scale

For the grilling of the pumpkin (and things):

1 sugar pumpkin (a.k.a, pie pumpkin), about 2 lb.
2 – 4 Tablespoons extra virgin olive oil
1 whole onion
1 – 2 red (or orange) mini sweet pepper(s)

To make the soup:

1/2 Tablespoon olive oil
2 – 3 cloves garlic, peeled & chopped
2 carrots, peeled & chopped (about 1/2 cup)
2 stalks of celery, chopped (about 3/4 cup)
2 – 3 cups chicken, seafood or vegetable broth
2 Tablespoons fish sauce
1 bay leaf
1 1/2 lb. of the grilled pumpkin flesh (or about 3 cups canned or pureed pumpkin)
1/4 – 1/2 teaspoon fresh chopped rosemary
1 teaspoon smoked paprika
2 oz. Greek cream cheese
1 cup fat free (or regular) half & half
4 – 5 fresh sage leaves or 1/2 teaspoon ground sage
6 – 12 oz. crab meat (or 1 –2 6-oz. cans)

Instructions

Start up the grill. While it is heating, cut the pumpkin in half and remove the seeds. Brush the insides of the pumpkin with olive oil and sprinkle with salt & pepper. You can also sprinkle on garlic or seasonings at this point if you like.
Set the pumpkin halves, cut side down, onion and mini sweet pepper on the grill. Let grill for a few minutes, then check. Turn the pepper and onion if needed. Cook further, until the pepper is browned/blackened on all sides and the onion is soft. Remove the onion and pepper(s), reserving for later and let the pumpkin stay until it is browned or even a bit charred on the cut side. Turn the pumpkin sides over so the cut side is facing up. Continue cooking until the pumpkin flesh is soft, moving it to more indirect heat if needed, taking care not to let it burn. Remove from grill and set aside until the pumpkin until cool enough to touch. Pull the skin off the pepper(s) and the onion and roughly chop the onion into chunks.
Heat 1/2 Tablespoon olive oil in a medium saucepan over medium heat. Add the garlic and cook briefly until fragrant. Stir in the carrots and celery and saute briefly. Stir in the broth, fish sauce and bay leaf. Scoop the flesh from the pumpkin in chunks and add to the soup. Add the chopped rosemary. Bring to a boil, then reduce to a simmer and let cook, uncovered, about 20 – 30 minutes.
Pour the soup mixture into a blender and add everything else except the crab meat and blend until smooth … or add the paprika, cream cheese, cream and sage to the pot, then use an immersion blender to blend until smooth. If using a separate blender, pour the soup back into the pot.
Stir in the crab meat and cook over medium low heat until hot. Season with salt & freshly ground pepper to taste and enjoy!

Notes

If using canned pumpkin, saute the onion in step 3, then add the peppers with the carrots and celery. Add a couple drops of liquid smoke and extra smoked paprika to the soup to add that good smoky flavor.

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