If youโre 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 itโs also made without using the stove or a pot. Itโs creamy and the sweetness and flavour of pumpkin is more intense than classic pumpkin soup.ย And it takesย all of FIVE MINUTES of hands on effort.ย ๐
As soon as you seeย the preparation photos, you are going to โgetโ 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? ๐
Just in case I didnโt choose the right photos, hereโs a run down of the recipe:
Purchase pumpkins that are already cut in half (very common here in Australia!);
Place on tray with onion and garlic;
Drizzle with oil, salt and pepper. Wrap garlic. Roast for 70 minutes.
Scoop out ย flesh, plonk in blender, whizz with milk.ย Pour into bowls.
Are you amazed? Cynical? A bit of both? I donโt blame you, so let me try to convince you! ๐
Iโve 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 takesย far less effort.
And the taste?ย Incredible. Roasting does greatย things to pumpkin.ย It intensifies the flavour and really brings out the sweetness. In fact, there is so much flavour that I donโt even use chicken or vegetable stock / broth in this soup.
Soooโฆ..you may have noticed a certain snazzy new gadget in the above photos. Yup.ย Aย VITAMIX Blender!!! Shriek! It has been on my โwish listโย for so long, I literally almost fell off my chair when Vitamix asked me if Iโd be interested in working with them! (As you can guess, it took all of 0.00001 seconds to screech โYES!โ multiple times!).
So suffice to say there has been a lot of blending and whizzing and pureeing going on in my pokey little kitchen. Iโm just SO EXCITED to show you some of the cool things Iโve 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!ย The centrifugal force of the blades is so extreme that it actually generates heat. Itโs insane!!! (But PS donโt worry, this No Chop Roasted Pumpkin Soup comes out hot from any blender ๐ )
Oooh!ย And a video! This recipe isย 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 theย DOZER VOCAL CAMEO at the endโฆ..cheeky bugger!!!!
PPS Seriously extreme Baby Hands action going on in this videoโฆ.no judging!!!!
If youโre over at my place, pumpkin soup is always served withย 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. ๐
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! โ Nagi x
QUIZ:ย How many times did I say โpunpkinโ instead of โpumpkinโ in the video?? ๐
Soup Dippers
Quick Cheesy Garlic Breadย โขย Better-Than-Dominos Garlic Breadย โข Soft No Knead Dinner Rolls
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 โ 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 โ 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:
Save this No Chop Roast Pumpkin Soup to your EASY SOUPS Board!
And follow me on Pinterest to see all the delicious recipes Iโm pinning!ย
Life of Dozer
Keeping warm in winterโฆ.I mean, Iโd hate for him to catch a coldโฆ. ๐
If you enjoyed this recipe, then I think youโll LOVEโฆ.
Broccoli Cheese Soup (Ultimate transformation of Broccoli??)
Or browse ALL my soup recipes!
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 myย Vitamix Blender, I would have politely declined the offer.
Hereโs proof how much I love my Vitamix: itย has been elevated to the very exclusive status of a permanent position on my kitchen bench.ย Extremely valuable real estate, reserved for only the very best and most commonly used appliances! โ Nagi x
Love Nagiโs recipes! Always tasty and easy to followโฆthank 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 Iโll make butternut soup this way forever now. Thanks again Nagi
Made it with a dry farm jap pumpkin grown by a friendโฆresults were off the scale for flavourโฆ.I used to follow Donna Hay now all of my cooking is from Nagi
Thanks so much Kym!! N x
Made this tonight and like all of your recipes Iโve tried is perfection!! Thank you. Loved how easy it was too to prepare!!
Any options for those without a vitamix or regular blender? Would a cheap immersion blender work?
Once the veg is cooked I chuck it all with milk in a pot and use my stick blender to mix it. Works well so I imagine any blender should be fine, might just need to be put on a stove to heat through
Hi Nagi, may i know if I can use Japanese / Kent pumpkin instead of the butternut squash? ๐
Yes 100% Joanna!! N x
Thank you Nagi! <3
Garlic smell on your hands? After touching your garlic, simply rinse your hands under cold running water then RUB YOUR HANDS AROUND THE CHROME ON YOUR KITCHEN TAP WARE, rinse again and voila, your hands are free of the garlic smell. Trust me it really works.๐
Just my 2 cents; I truly loved hearing your voice walking us through the steps rather than the usual music and how awesome to hear Dozer! Plus the soup is so delicious! I used butternut squash from my garden. Thank you, Nagi!
Love this recipe!!!! I veganise it with soy or coconut milk. The only thing is you have to factor in an additional 10 or so minutes cooling time after the veggies come out of the oven โ theyโre WAY too hot to safely handle as shown on the video. I also chop the pumpkin into a few slightly smaller chunks to speed up cooking time โ this makes it more realistic as an after-work meal ๐
My husband loved this almost as much as I did and heโs a meat eater. I used Blue Hubbard squash from my garden. Very filling and tasty.
Iโve had a Vita-mix since the late 70โs. Used to make a lot of fruit frozen yoghurt. And fabulously quick lemon curd.
Nagi โ we harvest a lot of pumpkin/butternut squash in autumn โ how would you freeze it โ if you do? Making the soup tonight!
Hi Nadine, you can freeze chunks of pumpkin to use at a later date or make a big batch of soup and freeze ๐ โ N x
What can I use if I donโt have a blender?
Hi Mezza, you really need a blender, food processor or hand blender to be able to puree and make the soup here. N x
Beautiful. At my husbands suggestion I added a tin of chickpeas, made it extra creamy. And tricked kids into eating beans!
Had planned on making your regular pumpkin soup today Nagi which I love, but had never checked this version out. Woohoo! No cutting up pumpkin with my big scary chefโs knife?? Almost too good to be true, but itโs in the oven and I canโt wait to try it. Iโm actually baking a couple of green apples as well because I think they always go well in a pumpkin soup, and I might add a little curry powder when I blend it. I love your original recipes but now that Iโm getting my cooking mojo back, I also enjoy โfiddlingโ with them. Thanks as always for doing the hard work for me!
Made this last week what a hit and soooo easy. Only thing I changed was I used coconut cream instead of milk.
Thank you so much Nagi.
Thank you for such a simple and easy dinner plan. I was so not interested in making food tonight โ especially chopping the butternut part (and the whole cooking/clean-up) This is so delicious, thick/rich/creamy. I did wander off your main track using come curry powder and a bag of coriander I needed to use or throw out. This is now going to be one of my go to budget dishes. Canโt say enough Thank yous!
Sounds fab Melissa! N x
I make a version of this every winter, but after roastung I add about 1L (4 cups) stock and bacon to it and when I roast the pumpkin I use a little Rice Bran Oul spray, salt and pepper, 2 teaspoons crushed garlic and 2 onions so as it cooks the flavour infuses with the pumpkin while cookingโฆ.
Sounds great Krissy! N x
This is seriously the best soup Iโve made. Could really taste the bright flavour of the pumpkin. I love it that itโs so creamy and rich even though thereโs no butter, I used low fat milk and I didnโt add cream. Scooping out the pumpkin was really fun, haha. Thanks for this amazing recipe!
I have two large kent pumpkins. Can I use that using the same method as the butternut pumpkin?
HI Anne! You sure can ๐ Kent is terrific roasted! N x