Description
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.
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Australian
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 210
- Sugar: 9g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
