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…. 😉
If you enjoyed this recipe, then I think you’ll LOVE….
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 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
Made this tonight and like all of your recipes I’ve 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?
Hi Nagi, may i know if I can use Japanese / Kent pumpkin instead of the butternut squash? 🙂
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.🙂
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 – they’re 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 – this makes it more realistic as an after-work meal 🙂
My husband loved this almost as much as I did and he’s a meat eater. I used Blue Hubbard squash from my garden. Very filling and tasty.
I’ve had a Vita-mix since the late 70’s. Used to make a lot of fruit frozen yoghurt. And fabulously quick lemon curd.
Nagi — we harvest a lot of pumpkin/butternut squash in autumn — how would you freeze it — 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 🙂 – N x
What can I use if I don’t 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 chef’s knife?? Almost too good to be true, but it’s in the oven and I can’t wait to try it. I’m 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 I’m getting my cooking mojo back, I also enjoy ‘fiddling’ 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 – 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. Can’t 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 cooking….
Sounds great Krissy! N x
This is seriously the best soup I’ve made. Could really taste the bright flavour of the pumpkin. I love it that it’s so creamy and rich even though there’s no butter, I used low fat milk and I didn’t 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 🙂 Kent is terrific roasted! N x
I love to make these squash/pumpkin/carrot soups but I am unable to use onion or garlic in my cooking. Would you please recommend the spices or flavoring that would be good to use in their place. I have been adding minced ginger also. Thanks for the help!
Hi Rosemary – are you able to consume garlic or onion powder? or even shallots?
Thank you for your reply. Yes, I am unable to consume garlic and onion powder as well as shallots.
While I have tried fresh ginger, I don’t really like the effect that it has on the soups either.
Thanks for any help.
You can try other spices, like cumin, paprika and turmeric. She used these as an option for the other pumpkin soup recipe.
Thanks for the suggestions, Chris.
I just made this but used coconut cream/milk instead of regular milk and omg, it’s incredible!! Love this recipe!
That’s great Sara!