Pumpkin Soup with Feta

Pumpkin Soup with Feta

Make use of those pumpkin patch leftovers and warm yourself up in this cooler weather with this recipe for delicious pumpkin soup!

Print recipe here!


– ½ small leek, sliced into thin rounds
– celery stalk, thinly sliced
– ⅛ celery root, cut into ½ inch cubes
– 1 large shallot, peeled and chopped
– 1 clove of garlic, peeled and minced
– 3 sprigs of thyme
– 1 qt water

3½ tsp salt
– 2 small pumpkins of about 1½ lbs each
– 3½ oz. (100 g) feta cheese
– Watercress for garnish


Set the EGG for direct cooking at 350°F.

Put the cut vegetables, thyme sprigs, water, and salt in the Dutch oven then put it on the cooking grid. Place the pumpkins next to the Dutch oven and close the lid of the EGG. Roast the pumpkins for about 30 minutes while the vegetables are cooking. After 30 minutes, check the pumpkins and the vegetables in the Dutch oven to see if they’re soft. Continue to cook if they’re not soft yet.

Remove the pumpkins when cooked and leave to cool. Remove the Dutch oven from the EGG and remove the thyme. Peel the pumpkins, halve them, and scoop out the seeds. Cut the flesh into chunks and add them to the Dutch oven. Purée the mixture in a blender and pour through a sieve, then season to taste with salt and pepper.

Cut the feta into cubes and put them into different bowls (suggested: 8). Pour the soup in the bowls and garnish with the watercress.

Apple Crumble with Cherry and Peach Jam

Apple Crumble with Cherry and Peach Jam

There’s nothing like a fresh, sweet treat to end your day. Whether you whip up this dessert to share with your family or keep it for yourself, it’s here and ready for you to try!

Print recipe here!


– 3/4 cups of butter, plus extra butter for greasing
– 1 3/4 cups of flour
– 1 1/2 cups of brown sugar
– 1 egg yolk
– 3 apples
– juice of 1/2 lemon
– 2 tsp ground cinnamon
– 4-6 tbsp cherry jam (with pieces of fruit)
– 4-6 tbsp peach jam (with pieces of fruit)


Set the EGG for indirect cooking at 350°F and grease a cast iron skillet with your extra butter.

Cut the remaining butter into small cubes and mix the flour and 1 1/4 cup of brown sugar together. Add the butter cubes, egg yolk, and mix together with an electric mixer until mixture becomes a crumbly dough.

Press the crumbly dough around the sides of the cast iron skillet to make a raised edge about an inch high. Peel and core the apples, then cut them into thin slices. Sprinkle the lemon juice on top of the slices. Arrange the slices in a circle across the dough until the bottom is covered, then sprinkle with cinnamon.

Spread the cherry and peach jam over the apples with a spoon and then sprinkle with 1/4 cup sugar.

Place your skillet on the EGG’s grid then close to bake for about 30 minutes, or until golden brown.

Shrimp Tacos

Kick back and relax away from the stress of the week with one of these incredible shrimp tacos! This refreshing recipe can make a great addition to any weekend meal plans, with fresh flavors to ‘wow’ your family and guests!

Print recipe here!

Slaw Ingredients

• 4 cups cabbage
• ¼ cup of apple cider vinegar
• ¼ cup of olive oil
• 2 Tbsp of sugar
• 1 jalapeño, diced
• 1/3 cup of white onion
• 10 sprigs of cilantro, chopped
• Salt to taste
• Pepper to taste

Mix all the ingredients together and refrigerate for about 30 minutes.

Avocado Spread Ingredients

• 1 large avocado
• 1 cup sour cream
• 1 tsp of lime, freshly squeezed
• Salt to taste

Smash the avocado to preferred consistency. Mix all the ingredients together and set aside.

Shrimp Taco Ingredients

• 1 lbs of shrimp, peeled and deveined
• 1 cup tomatoes, diced
• 5-6 skewers, soaked
• 3 Tbsp olive oil
• Big Green Egg Sweet & Smoky Seasoning
• 4-5 Flour or Corn tortillas

Set the EGG for direct cooking without the convEGGtor at 400°F. Skewer the shrimp, drizzle with olive oil and season with Sweet & Smoky Seasoning. Grill for about 3 minutes on each side. Construct tacos with slaw, avocado spread, and shrimp added according to your preferences.

Simply Perfect Ribs

What says “Summer” like a stack of perfectly grilled ribs? Check out this recipe to take advantage of this delicious rendition yourself!


Print recipe here.

– 2 racks of baby back or spare ribs
peach preserves

Rib Seasoning:
4 tbsp paprika
2 tbsp oregano
1 tbsp garlic powder
1 tbsp brown sugar
1 tbsp onion powder
1 tbsp dry mustard
2 tbsp cumin
2 tbsp salt


Prepare your EGG for indirect cooking by setting the convEGGtor at 300°F.

Combine all the rib seasoning spices in a bowl and mix well. Remove the membrane from your ribs and trim them as preferred. Apply the seasoning to both sides of the racks.

Place the ribs on the Rib and Roast Rack with the bone side down. Let cook for one hour. Flip the ribs and rotate the rack to its other side. Cook for another hour.

Baste the ribs in your peach preserves then wrap them in aluminum foil. Make sure to wrap tightly, so as not to allow any gaps that would promote steam. Cook for another half hour.

Unwrap the ribs and cook them directly on the grid for an additional 15 minutes to let the glaze set. Allow them to cool for 5 to 10 minutes before serving.