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
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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 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
Yup, peeling a pumpkin/squash is a pain in the ass!
My recipe is very similar to yours, however, after roasting it, I purรฉe it SKIN & ALL (not the seeds). The skin has a lot of nutrients and after roasting/baking, it softens considerably and caramelizes thus adding another depth of flavour. Omitting it is a kind of a shame.
Awesome recipe Nagi, love your work.
Ronnie B.
I use the skin, too. Just make sure to scrub it really well as sometimes (at least here) itโs waxed.
I was wondering about that!
OK you just guilted me. I am totally making this asap again and pureeing the skin in. I bet the seeds will blitz up perfectly in the Vitamix too!! And you are right, I LOVE the caramelisation of the skin! Have a great weekend Ronnie! N xx
Haha, thanks Nagi. Iโm sure youโll love it.
I roast the seeds separately and serve the soup garnished with spiced roasted seeds. A delicious and flavourful crunch akin to croutons, only tastier and healthier
A wonderful weekend to you too Nagi ! !
This pumpkin soup hack is SO great!
http://www.chelseycrafts.com
Thank you hun!!! ๐ N x
I was so surprised when I first made soup in my Vitamix-some part of me didnโt think it would work. I love how all the aromatics are roasted at once too-that makes it so much easier!
Iโve been blown away by what my Vitamix can do!! I even made a soup from scratch entirely in my Vitamix โ incredible!!! N x
What a brillinat way to make pumpkin soup, never thought of it but it is genius. Roating is the best and love that you added the onion and garlic to roast.
Thanks Evelyne!!! N x
This sounds fabulous Nagi! cant wait for the weather to cool off here.. and i love your videos! Keep them coming. I need a help from you though.. Whereโs your template for the ebook?? Can you point me in the right direction pls hun? Thanks so much! Xo
Thanks hun!!! Re: template, on FBC, just search for it. Think itโs also in menu bar!
Cream of pumpkin soup is one of my favourite soups! (And I always use oven roasted pumpkin, because I just love how caramellized and more flavourful it is that way. I use coconut milk/cream since Boyfriend is lactose intolerant, with a bit of orange juice. ๐
And I can totally understand your excitement and joy at being offered a Vitamix, itโs kind of the Holy Grail of blenders! ๐ Iโd just have one question: isnโt it a bit difficult washing it after use since the blender is square at the bottom, Iโd imagine washing the corners may be somewhat more problematic than with a round blender.
OMG Stella!!! One of the reasons Iโm INSANELY obsessed with the Vitamix is because itโs SELF CLEANING!!!! Seriously, I just add warm water and a dash if detergent then whizz it up and it comes out clean!! I almost cried when I discovered that function!!!
Omg! This recipe looks amazing! Not sure if I am going to wait until autumn to try it! If there are some butternuts in shops, will give it a go pretty soon! ๐
Oooh, I hope you do! Iโd love to know what you think! N x
Hi Nagi,
How much is a head of garlic? If its the same as what I think, that would be a lot? I have not watched the video yet but I am in the same location as you so I can definitely take advantage of winter soups. I also give my Labrador a hot water bottle each night, he is as warm as toast.
Awwww, I love you that you give your lab a hot water bottle!!! See, Iโm not a mad dog-woman! ๐ A head of garlic is maybe $1 from Woolies? It IS a lot but the flavour of garlic becomes much more mild once roasted, it becomes sweet and so delicious, I want to spread it on toast! It doesnโt have the harsh flavour of raw garlic at all, promise! ๐
Donโt bother replying to this, youโre a busy woman. Just wanted to congratulate you on getting a complimentary Vitamix. I know appliances are very expensive in Australia. You deserve it and they know theyโll get great publicity from you.
Thank you Denise! The Vitamix is quite expensive but honestly, it is now the most used appliance in my kitchen. In hindsight, I invested quite a tidy sum on my KitchenAide but I would have been far better off getting a Vitamix! Thank you for your lovely message Denise, hope you have a fab weekend!
โuh, momโฆMomโฆMoM!โฆMAAAAAAAAAAAAAAAAAAAAAAAA!!!! Puhleeze! Canโt you find me a bone shaped hot water bottle? Or at least one that isnโt pink, Ma? Mom? MOM!!! Ohhhhhโฆhow embarrassingโฆ*hanging head*.
Love Dozer. ๐
Will make this in a couple of months, itโs wayyyyy too hot here now!
I have a sick sense of humour. I mean, I had a choice of pink or blue. And I chose pink!!
You do have me laughing! Now exactly why do not all of us make pumpkin soup like this . . . I can see it is virtually foolproof even before I buy my butternut [and I shall next time I get out, rest assured!!] . . . and, honest gal that I am โ just went back to your video . . . . LOVED IT . . . donโt know about an โAustralianโ accent: this was almost a melodious Oxbridge!! Glory be: now I know to whom I am talking every so much more . . . and, yes, fantastic soup . . . and, Dozer โ may I borrow your pretty pink hot water bottle, please!!!
Melodious??? Oh no! My Aussie accent is pretty Aussie โ ba ha ha!!! PS Dozer will fight you for that hot water bottle. He seriously LOVES IT!!!
Butternut make the best punkin soup ๐ Just finishing off my shopping list and will grab some more this week.
Thatโs Butternut puNkin. Not puMpkin. ๐ N x
Hello Nagi, love, love soups! In winter Would have every day. Make broccoli soup with ripe pear. But Re:pumpkin have learn through work from chefs when YOU got to do the large amont ALWAYS put whole one in oven for about10min. To soften and its much Easeyer to cut. Today having last Of home Made chicken soup. My Neighbour loves My mushroom soup IT loaderdwith Fresh theym and when making roo use smoke paprika . Would always saute Vegies on very low Heat , My Way takse bit longer but its Worthed. P.S. Love your Doser with hot water bottle! Tuesday was shocking,05-11%c, very, very strong wind, was going through your bones. Regards, keep warm and healthy! Cheerio, Vera.
Woah โ what?? Broccoli soup with ripe pear? Is that a thing?? And I HAVE TO TRY THAT TIP re: pumpkin in the oven for 10 minutes!! That is SO COOL!!!
Hi, Nagi!
Iโve been following your blog for nearly a year and love your cooking (and minimal clean-up!) philosophy. Simply delicious recipes and brilliant techniques. This is a typical example of how you get the most flavor with minimal ingredients and effort.
Also, for those of us in the US (Iโm in the Pacific Northwest), what youโve pictured is a butternut from the squash family, of which the pumpkin (of jack oโlantern or Thanksgiving pumpkin pie fame) is a member. My old home ec teacher years ago would be saying, โall pumpkins are squashes, but not all squashes are pumpkins.โ Please donโt think I mean to be negative! I just wouldnโt want one of your readers to overlook the recipe because they donโt care for pumpkin specifically. In fact, this would be lovely using any of the winter squashes, especially pumpkin. I love squashes of all types and often add pureed squash (which I can buy frozen already pureed) to soups of all kinds, sauces, chili, etc., to increase the veg and nutrition without noticeably affecting the flavor.
And speaking of minimal effort, when Iโm too hurried or lazy to oven-bake a squash, I just stab it a few times and cook it whole in the microwave. It doesnโt get the lovely carmelization, but for some recipes that doesnโt matter. I just need to remember that some varieties have more than one seed chamber and to vent it adequately. Trust meโฆ cleaning the microwave after a squash explosion seriously defeats the goals of minimal clean-up! ๐
Itโs in the 90s today, so this goes on the list for autumn weather when the stores start displaying lovely piles of assorted squash.
Love your site (and Dozer too)!
Of course I donโt think youโre being negative! I truly truly value feedback / help / suggestions from readers so Iโm grateful that you took the time to explain! PS Squash explosions?? I have to laugh!!!! OMG. SO. MUCH. SQUASH.
Hi,
In Australia and some other places around the world, what is pictured is definitely called a pumpkin. Orange-fleshed ones; butternut, Kent/Jap, Queensland Blue etc are pumpkins to us.
Squashes are generally the small, flat, yellow, patty-pan shaped ones (wouldnโt be good in soup โ so changing the name to โSquash Soupโ doesnโt appeal to us in the southern hemisphere).
Also, courgettes, zucchini etc are just that to us; not โzucchini squashโ.
Thanks for sharing that Lijana!!! ๐ I know, sometimes the language inconsistency can be CONFUSING!!! ๐ N x PS Definitely never had squash soup!
This is yet another genius recipe by Nagiโฆ Seriously it is THE most amazing AMAZING tool in my kitchen! Itโs tots how I do so many of my recipesโฆ And Nagiโฆthis is vegetarian (GASP) Ha!!!! Isnโt that loads of fun! I loved hearing your voice ๐
OMG I didnโt even REALISE it is vego!!! Why am I not surprised you have oneโฆ ๐ N x
Call me a crazy Italian who lives in America but I could swear thatโs a butternut squash youโre using. Wouldnโt make any difference to me, though, because I simply love both. So you say tomahto and I say tomato the recipe is still great. I really love the idea of roasting everything because it enriches the flavors. YUM! YUM! YUM! Uh, Naji?? Dozer looks a little embarrassed. Could it be the pink? He seems like a pretty macho dog, we wouldnโt want to play around with his sensitive psyche. Canโt wait to make your recipe. I will have to wait about three more months. xoxo
It is, it is!!! I know, it gets so confusing i.e. Aussie vs US English!! Re: Dozerโฆ.โmachoโ is definitely not a word that I would use to describe Dozer!!!
Nummy โ looks great!! But will have to wait until it cools off here. It was 98F with 80% humidity yesterday, so soup would have knocked us OUT. ๐
BA HA HA!!! OK, so I have something for your GRILL coming on Monday! Do you have an ice pack on you at all times? ๐ N x
Hi Nagi,
Yay, looking forward to the grill dish!! No ice pack, just staying in the AC! :O Thankfully weโre getting slightly cooler temps the next few days โ whew!!
Hi Nagi,
As usual, this recipe looks amazing! However, Iโm not sure why itโs called Pumpkin Soup, when your photos show Butternut Squashโฆ Either way, pumpkin or butternut squash โ it looks YUMMY!
Hi Dora!! I am SO SILLY, I totally forgot to translate Aussie English to US English โ ba ha ha!!! We call Butternut Squash a Pumpkin here! ๐ Glad you think it looks YUM! N x
Hey,
Winter Squash (USA) = Pumpkin in Australia, New Zealand, Europe, Asia.
http://www.blogher.com/do-you-know-difference-between-winter-squash-and-pumpkin
You ROCk Lijana!!! N x
Hi Nagi, you know, everything you do, I doโฆ And I receive so much compliments! hรฉ hรฉ!
Please, add some ground singapour curry in your pumkin soup and youโll owe me compliments too! We wonโt be even, but Iโll feel less indebted.
We ate in a Korean Grill restaurant last week and Iโm wondering if you could try to find a recipe for those delicious grilled steak, so tender and juicy, with the traditional kimchi (or kimshii). From you, I would be willing to try it. Youโre a genius! (Please, take it!)
Here, the summer is hot hot hot (Montreal, Canada). All the very best,
Cathy
Oooh! I do love to put spicy spins on pumpkin!!! I love Korean grills!! The marinades are actually quite easy, itโs the sides that take time to make! Was it short ribs? Or thin slices of beef?
Thin slices of beef. Really, it was a delight!
Sounds fantastic! One suggestion for folks who canโt find a pumpkin cut in half โ you can roast the whole pumpkin if you just pierce it a few times. It takes about an hour (at 400), and is super easy to cut when it comes out of the oven. Then just scoop and proceed as directed.
Woah! I have absolutely never thought about roasting a whole pumpkin, thank you for that tip! I canโt wait to try it!!