The Great Pumpkin Roast: Charcoal-Grilled Pumpkin Recipes You Need to Try

Autumn is in full swing, with its crisp air and shorter days inviting us to savour warm, hearty dishes. As the season peaks, it's time to think beyond traditional pumpkin pies and soups. Pumpkins and squash are perfect for the smoky, rich flavours of charcoal grilling, transforming ordinary recipes into extraordinary, rustic dishes. Here, we explore three unique recipes: pumpkin steaks, smoked pumpkin soup, and grilled pumpkin seeds. Dust off your charcoal grill and let the flavours of autumn take centre stage.

1. Charcoal-Grilled Pumpkin Steaks

Ingredients:

• 1 medium pumpkin or butternut squash
• Olive oil
• Salt and black pepper
• Fresh thyme or rosemary
• Smoked paprika (optional)

Method:

1. Prepare the Pumpkin: Cut the pumpkin or butternut squash into thick, steak-like slices about 1–1.5 inches (2.5–4 cm) thick. Remove seeds (keep them for later!) and skin if preferred.
2. Season Generously: Brush the slices with olive oil, then sprinkle with salt, black pepper, smoked paprika, and fresh thyme or rosemary.
3. Grill Setup: Light your charcoal grill and let it burn until the coals turn grey. Arrange the coals for medium heat and oil the grate lightly.
4. Grill Time: Place the pumpkin slices directly on the grill and cover with the lid. Grill for 4–5 minutes on each side, flipping carefully until they develop a nice char and are tender when pierced with a fork.
5. Serve: Drizzle with a touch more olive oil and garnish with fresh herbs. These pumpkin steaks pair well with a simple side of grilled greens or a warm, crusty bread.

2. Smoked Pumpkin Soup

Ingredients:

• 1 small pumpkin or squash (such as kabocha or acorn)
• 1 onion, quartered
• 2 cloves of garlic, unpeeled
• Olive oil
• 500 ml vegetable stock
• Salt and black pepper
• Cream (optional) for serving
• Crusty bread, for dipping

Method:

1. Prepare the Ingredients: Halve the pumpkin and remove the seeds. Brush the pumpkin halves, onion quarters, and unpeeled garlic cloves with olive oil and season with salt and black pepper.
2. Grill and Smoke: Place the pumpkin halves cut-side down on the charcoal grill, along with the onion and garlic. Cover and smoke for 20–25 minutes, or until the pumpkin flesh is tender and smoky.
3. Blend the Soup: Scoop the roasted pumpkin flesh into a blender, add the smoked onion, and squeeze out the soft garlic from its skin. Add the vegetable stock and blend until smooth.
4. Simmer and Season: Transfer to a pot, simmer for 5–10 minutes, and adjust seasoning to taste. Add a splash of cream for extra richness if desired.
5. Serve: Ladle into bowls, garnish with a swirl of cream, and serve with crusty bread. The gentle smokiness gives this soup an autumnal depth perfect for cool evenings.

3. Charcoal-Grilled Pumpkin Seeds

Ingredients:

• Pumpkin seeds, cleaned and dried
• Olive oil
• Salt
• Optional seasonings: smoked paprika, cinnamon, or chilli powder

Method:

1. Prepare the Seeds: After scooping out the seeds from your pumpkin or squash, rinse them thoroughly to remove any pulp. Pat dry with a kitchen towel.
2. Season the Seeds: Toss the dried seeds in a bowl with olive oil, salt, and any desired seasoning. Smoked paprika lends a rich, deep flavour, while a touch of cinnamon adds sweetness.
3. Grill Setup: Spread a single layer of charcoal for indirect heat and place a foil-lined tray or a grill-safe pan on the grate.
4. Grill the Seeds: Scatter the seasoned seeds on the tray and place it on the cooler side of the grill. Cover and roast for 10–15 minutes, stirring occasionally until golden and crisp.
5. Serve and Enjoy: Let the seeds cool before serving. They make for a perfect snack with a crackly, smoky crunch.

Tips for Grilling Pumpkins and Squash:

• Choosing Your Pumpkin: Not all pumpkins are created equal. For grilling, smaller varieties like sugar pumpkins or squash with dense, sweet flesh (e.g., butternut, kabocha) work best.
• Heat Control: Ensure your charcoal is arranged to create an even, medium heat. This prevents charring the outside too quickly while leaving the inside undercooked.
• Smoky Boost: Adding wood chips to your charcoal can elevate the flavour profile, imparting subtle notes of hickory or applewood to your dishes.

These three recipes show just how versatile pumpkin can be, especially when touched by the gentle, smoky kiss of a charcoal grill. From hearty steaks and velvety soup to crunchy, seasoned seeds, these dishes are sure to become autumn staples. Gather your friends around the fire and let the crackling charcoal and rich scents of roasted pumpkin set the perfect scene for a memorable meal!