COOK IT.
Preheat your Pit Boss pellet grill to 300°F.
Cut your pumpkin into four equal-sized pieces and remove the seeds with a large spoon.
Wrap each piece of pumpkin in aluminum foil and place on the upper rack of your preheated grill for 1 1/2 hours.
Rotate the pieces every 15 minutes to ensure even cooking. Once pumpkin pieces are fork-tender, remove from the grill.
Remove from foil and allow the pumpkin to cool to room temperature.
Using a large spoon, remove the flesh from the pumpkin skin. Add flesh to a food processor or blender and blend until smooth.
Add puree into a strainer or cheesecloth over a bowl and allow excess moisture to drip away for 45 minutes
In a medium sauce pot, sweat onions and garlic until onions become translucent and garlic is fragrant. Add 3 cups of pumpkin puree, broth, bay leaf, coconut milk, and thyme into the pan and whisk together.
Bring to a slow simmer for 10-15 minutes, whisking every few minutes to avoid sticking to the bottom of the pan.
Remove from heat and add to a blender until smooth. Serve immediately, and enjoy!