I love this recipe because it delivers bold, roasted pumpkin flavor without any effort. The roasting process intensifies the pumpkin’s natural sweetness, and I don’t even need to use broth — the flavor is already perfect as is. It’s also beautifully creamy thanks to the milk, and blending it gives the soup that velvety texture I adore. Whether I serve it as a light meal or a starter for guests, it always feels special yet simple.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1.5 kg / 3 lb butternut pumpkin (US: butternut squash), cut in half, skin on 1 onion, peeled (brown, yellow or white) 1 head of garlic 2 tbsp olive oil 3/4 tsp salt Black pepper 3 – 4 cups milk (of choice)
Garnish: Cream for drizzling Finely chopped parsley Garlic bread for dunking
Directions
I preheat the oven to 180°C (350°F).
I place the pumpkin halves cut side up on a baking tray along with the onion and garlic. I drizzle everything with olive oil, sprinkle with salt and pepper, and wrap the garlic head in foil to prevent burning.
I roast for about 70–80 minutes, or until the pumpkin is soft and tender when tested with a skewer.
I pour 2 cups of milk into a blender. Then I scoop out the seeds from one pumpkin half and discard them. Using a large spoon, I scoop out the soft pumpkin flesh and add it to the blender.
I peel most of the dark outer layer from the onion, cut it in half using a spoon, and add it to the blender.
I unwrap the garlic and squeeze out the roasted garlic cloves, adding about half of them to the blender.
I blend everything until it’s smooth and creamy, adjusting the consistency with more milk or a splash of water if needed. I also adjust the seasoning to taste.
I pour the soup into bowls, then repeat with the remaining pumpkin and milk.
I drizzle with cream, sprinkle with parsley, and serve with warm garlic bread for dunking.
Servings and Timing
This recipe makes about 5 to 6 servings. Preparation takes around 5 minutes, cooking time is 1 hour and 10 minutes, and the total time is approximately 1 hour and 15 minutes.
Variations
Sometimes I like to add a pinch of nutmeg or cinnamon for a subtle warmth. For a slightly richer version, I replace part of the milk with cream. If I’m craving extra texture, I top the soup with toasted pumpkin seeds or crispy croutons. I’ve also tried using coconut milk for a dairy-free version — it adds a lovely hint of sweetness that pairs beautifully with the roasted pumpkin.
Storage/Reheating
I store the soup in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 2 months. When reheating, I warm it gently on the stove over low heat, stirring occasionally and adding a splash of milk or water if it thickens too much.
FAQs
Do I need to peel the pumpkin before roasting?
No, I don’t peel it. The skin softens during roasting, and I simply scoop the flesh out afterward.
Can I make this soup without a high-powered blender?
Yes, I can use any regular blender or a stick blender. It might take a bit longer, but it still turns out creamy.
Can I use another type of pumpkin?
Definitely. I’ve made this with Kent and Jap pumpkins too, and it’s just as delicious.
Can I make it vegan?
Yes, I just use plant-based milk such as almond or coconut milk and skip the cream garnish.
What can I use instead of milk?
I can use water or a mild vegetable broth if I prefer a lighter version, though the milk gives it that lovely creamy texture.
How do I make the soup spicier?
I sometimes add a dash of cayenne pepper, curry powder, or chili flakes for a little kick.
Can I roast the vegetables ahead of time?
Yes, I often roast them a day before and store them in the fridge until I’m ready to blend and serve.
Why roast the garlic and onion with the pumpkin?
Roasting them together deepens their flavor and adds a natural sweetness that balances the soup perfectly.
Can I freeze the soup?
Absolutely. I let it cool completely before transferring it to airtight containers, then freeze for up to 2 months.
How do I make it extra smooth?
I blend it in batches, making sure each one is perfectly creamy before combining them all. A high-speed blender makes it luxuriously smooth.
Conclusion
I love making this No Chop Roast Pumpkin Soup because it’s so easy yet incredibly flavorful. Roasting the vegetables brings out their natural sweetness, and the silky, creamy texture makes it pure comfort in a bowl. Whether I’m making it for a cozy night in or serving guests, it’s always a hit — simple, nourishing, and full of homemade goodness.
This No Chop Roast Pumpkin Soup is a rich, creamy, and deeply flavored soup made without the hassle of chopping or peeling. The pumpkin, onion, and garlic roast together until sweet and tender, then blend into a silky, velvety soup that tastes like pure comfort in a bowl.
Ingredients
1.5 kg (3 lb) butternut pumpkin (US: butternut squash), cut in half, skin on
1 onion, peeled (brown, yellow, or white)
1 head of garlic
2 tbsp olive oil
3/4 tsp salt
Black pepper, to taste
3–4 cups milk (any kind, dairy or plant-based)
For garnish: cream for drizzling, finely chopped parsley, garlic bread for serving
Instructions
Preheat the oven to 180°C (350°F).
Place the pumpkin halves cut side up on a baking tray along with the onion and garlic head. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the garlic in foil to prevent burning.
Roast for 70–80 minutes, or until the pumpkin is soft and tender when pierced with a skewer.
Pour 2 cups of milk into a blender. Scoop out the seeds from one pumpkin half and discard them. Scoop out the soft pumpkin flesh and add it to the blender.
Peel most of the dark outer layer from the roasted onion and add the tender inner part to the blender.
Unwrap the roasted garlic and squeeze out about half of the cloves into the blender.
Blend until smooth and creamy, adjusting the consistency with more milk or a splash of water if needed. Taste and adjust seasoning.
Pour the soup into bowls, then repeat the blending process with the remaining pumpkin and milk if necessary.
Drizzle with cream, sprinkle with parsley, and serve with warm garlic bread for dipping.
Notes
Add a pinch of nutmeg or cinnamon for a warm flavor boost.
Replace part of the milk with cream for extra richness.
Use coconut milk for a dairy-free or vegan version.
Top with toasted pumpkin seeds or croutons for added texture.
Roast the vegetables a day in advance for easy prep.
Store in the fridge for up to 4 days or freeze for up to 2 months.
Reheat gently on the stove, adding milk or water if the soup thickens.
