If you’re like me and you love pumpkin soup but sometimes the thought of chopping and cutting off the thick pumpkin skin is just all too hard, then this No Chop Roast Pumpkin Soup recipe is for you.
This butternut squash / pumpkin soup is made without chopping a single thing. And it’s also made without using the stove or a pot. It’s creamy and the sweetness and flavour of pumpkin is more intense than classic pumpkin soup. And it takes all of FIVE MINUTES of hands on effort. 🙂
As soon as you see the preparation photos, you are going to “get” how I make this, so let me cut to the chase and show you! I mean, they say a picture says a thousand words. So how about a collage of pictures? How many words do they say? A whole recipe? 😉
Just in case I didn’t choose the right photos, here’s a run down of the recipe:
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Purchase pumpkins that are already cut in half (very common here in Australia!);
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Place on tray with onion and garlic;
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Drizzle with oil, salt and pepper. Wrap garlic. Roast for 70 minutes.
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Scoop out flesh, plonk in blender, whizz with milk. Pour into bowls.
Are you amazed? Cynical? A bit of both? I don’t blame you, so let me try to convince you! 🙂
I’ve been making pumpkin soup this way for years and years. It takes longer than my Easy Classic Pumpkin Soup which is made the traditional way on the stove, but this No Chop Roast Pumpkin Soup takes far less effort.
And the taste? Incredible. Roasting does great things to pumpkin. It intensifies the flavour and really brings out the sweetness. In fact, there is so much flavour that I don’t even use chicken or vegetable stock / broth in this soup.
Sooo…..you may have noticed a certain snazzy new gadget in the above photos. Yup. A VITAMIX Blender!!! Shriek! It has been on my “wish list” for so long, I literally almost fell off my chair when Vitamix asked me if I’d be interested in working with them! (As you can guess, it took all of 0.00001 seconds to screech “YES!” multiple times!).
So suffice to say there has been a lot of blending and whizzing and pureeing going on in my pokey little kitchen. I’m just SO EXCITED to show you some of the cool things I’ve discovered this high performance blender can do in the coming months!!!
AMAZING FACT #1 that I need to share right now
It can make HOT SOUP!!!! Seriously! The centrifugal force of the blades is so extreme that it actually generates heat. It’s insane!!! (But PS don’t worry, this No Chop Roasted Pumpkin Soup comes out hot from any blender 🙂 )
Oooh! And a video! This recipe is so cool to show in a video. And in this one, you will hear my Aussie twang because I finally got set up with a microphone!
PS Note the DOZER VOCAL CAMEO at the end…..cheeky bugger!!!!
PPS Seriously extreme Baby Hands action going on in this video….no judging!!!!
If you’re over at my place, pumpkin soup is always served with buttery garlic bread on the side to dunk into the thick soup. Honestly, if I had my way, I would just not use a spoon and have a pile of garlic bread instead. 🙂
So what do you think? Have I convinced you to give this a go? For busy nights in the cooler months, I really think this is a lifesaver to have in your back pocket! – Nagi x
QUIZ: How many times did I say “punpkin” instead of “pumpkin” in the video?? 😉
Soup Dippers
Quick Cheesy Garlic Bread • Better-Than-Dominos Garlic Bread • Soft No Knead Dinner Rolls
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No Chop Roast Pumpkin Soup
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
- 3 - 4 cups milk (of choice)
Garnish
- Cream for drizzling
- Finely chopped parsley
- Garlic bread for dunking
Instructions
- Preheat oven to 180C/350F.
- Place pumpkin cut side up on baking tray with onion and garlic. Drizzle with oil, sprinkle with salt and pepper. Wrap garlic in foil.
- Bake for 70 - 80 minutes or until the pumpkin is soft (test with skewer).
- Pour 2 cups of milk into a blender.
- Scoop seeds out of pumpkin and discard. Use a large spoon to scoop out pumpkin flesh from one pumpkin half and place into blender.
- Peel off most of the dark burnt outer layer of onion. Cut in half (with spoon!) and transfer to blender.
- Unwrap garlic and squeeze the flesh out of half the garlic into the blender.
- Whizz until smooth. Adjust consistency to taste with water / milk. Adjust seasoning to taste.
- Pour into bowls. Repeat with remaining pumpkin.
- Drizzle with cream, sprinkle with parsley and serve with hot garlic bread on the side.
Recipe Notes:
Nutrition Information:
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Life of Dozer – Keeping warm in winter….I mean, I’d hate for him to catch a cold…. 😉
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This post is brought to you in partnership with Vitamix Australia. I am so honoured to have been selected to partner with such a high quality brand! I was compensated for this recipe, however, if I had not been blown away by my Vitamix Blender, I would have politely declined the offer.
Here’s proof how much I love my Vitamix: it has been elevated to the very exclusive status of a permanent position on my kitchen bench. Extremely valuable real estate, reserved for only the very best and most commonly used appliances! – Nagi x
Great recipe! I wasn’t sure it would be up to your usual standard, Nagi, because it looked so easy. But I should never doubt you. Never! Your recipes always deliver the goods. Fantastic flavour and so velvety smooth. We all loved it! Thanks!
I am staying with my sister in the US (I sent her a copy of your cookbook too and she loved it!) and made this tonight. My brother in law insisted up and down he wasn’t having any because he didn’t like pumpkin. We asked him to taste it. Three bowls later, he couldn’t say enough good things about it! LOL I did add a bit of chicken stock to it because I thought it was too thick but otherwise, it was made according to the recipe. Another brilliant recipe!
A delicious soup and easy to make!
I used the listed ingredients. For some reason it took my pumpkin a longer time to cook and then was overcooked. (May try cooking the pumpkin upside down next time.) The garlic and onion were perfect.
My husband added a little sugar as he wanted a sweeter taste. I added some cinnamon and nutmeg to a small serving as a taste test to see how the flavors would combine – it was very good.
I will definitely make this again.
I’ve waited years to make a homemade pumpkin soup. Recently I’ve bought a food processor so here I go! Love this easy recipe of roasting the pumpkin plus not adding chicken/beef stock. It’s satisfying and delicious!
That’s 500ml of chicken stock I use
Kent pumpkin,chicken stock plus garlic and onion as per recipe yummy 😋
This is extremely garlicky and overpowered the pumpkin taste. Don’t get me wrong it’s yummy, but it’s more garlic soup than pumpkin. It was also quite bland other than the garlic. I ended up adding chicken stock powder to punch it up. Next time I’d do two onions, half as much garlic, and add more herbs and spices.
Okay so I remade it and one onion is definitely enough. Now that I’ve got the garlic right, the onion is overpowering the pumpkin. Maybe it’s my pumpkins and they are tasteless. They’re just butternuts from Coles.
Next time I would do 3 garlic cloves, 1 medium onion, and when blending I would add them a bit at a time, tasting in between to get it right.
Hi Nagi,
Can I make the No chop Pumpkin soup with a japanese pumpkin?
Good soup!
Could I use coconut milk or chicken broth ?
After reading reviews and making this before, I decided to add the pumpkin skin also.
Absolutely delicious and would be more nutritious…
So easy 👏👏👏👏👏
Don’t discard the seeds. They separate quite easily, place on the baking tray in a single layer, sprinkle with your favourite spices & back into your cooling oven until crispy. Delicious snack!
I absolutely love this recipe, thankyou I have made it several times yummo 😁👍🏼
It’s so much easier than doing all that chopping!! N x
I love this method of making pumpkin soup. So tasty and easy! There’s very little hands on time involved but still lots of flavour. Nice to have a change from the normal way of making pumpkin soup. Thanks for another great recipe 😊
Nagi,
WOW! Thank you so much for this roasted pumpkin/Butternut Soup recipe! Also, super impressed and thankful for the response back! No one has ever responded back before. Very kind of you and thanks again! 🙂
I made this for lunch today, using homemade chicken stock, and topped with a dollop of yoghurt and sprinkle of ras el hanout – yum!! Definitely faster and easier than chopping and peeling before cooking, though I had trouble waiting for the garlic to cool enough to handle – too hungry! Leftovers all put away for workday lunches 🙂
Thank you for your recipes – I am a frequent visitor, from way down south in Hobart
Love Nagi’s recipes! Always tasty and easy to follow…thank you
Can frozen butternut squash be used?
Sure can Louise, just thaw first. N x
Ooh delicious! Such great flavour. Was dreading having to cut up the butternut so this recipe is a lifesaver. Think I’ll make butternut soup this way forever now. Thanks again Nagi
Made it with a dry farm jap pumpkin grown by a friend…results were off the scale for flavour….I used to follow Donna Hay now all of my cooking is from Nagi
Thanks so much Kym!! N x