Instructions
- Carefully cut an 8cm circle in the top of the pumpkin, around the stem, cutting through to the centre of the pumpkin; remove and discard. Scoop out the seeds and discard. Place the pumpkin into a large Weber Ware Frying Pan or barbecue-safe dish. Add into the centre of the pumpkin the onion, garlic, 1 tablespoon of olive oil, cumin, coriander, and paprika. Toss with a spoon to combine.
- Prepare the barbecue for indirect and direct cooking over medium heat (180° to 230°C).
- Roast the pumpkin over indirect medium heat, with the lid closed, for 2 hours, or until the pumpkin is tender when pierced with a knife.
- Roast the pumpkin over medium heat, with the lid closed, for 2 hours, or until the pumpkin is tender when pierced with a knife.
- During the last 10 minutes of the cooking time. Toss the bread with a little olive oil. Place the bread onto the barbecue and roast over indirect medium heat for 10 minutes. Add the bacon, and barbecue over direct medium heat for 3 minutes per side.
- During the last 10 minutes of the cooking time. Toss the bread with a little olive oil. Place the bread onto the barbecue and roast over medium heat for 10 minutes. Add the bacon, and barbecue over medium heat for 3 minutes per side.
- Wearing heatproof gloves, carefully remove the pumpkin in the dish from the barbecue, along with the bacon and croutons.
- Scoop the onion mixture and pumpkin flesh into a food processor or large pot. Blitz with the chicken stock. Season with salt and pepper to taste. Roughly chop the bacon.
- Serve the pumpkin soup with the bacon pieces, croutons, cream, and garnish with parsley.
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