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Home Soups

No Chop Roast Butternut Pumpkin / Squash Soup

By:Nagi
Published:27 Jul '16Updated:30 Jan '19
141 Comments
Recipe v Dozer v

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. 🙂

No Chop Roast Pumpkin Soup - An intensely flavoured creamy pumpkin soup made without chopping / peeling pumpkin. recipetineats.com
This post is brought to you courtesy of Vitamix.

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? 😉

No Chop Roast Pumpkin Soup - An intensely flavoured creamy pumpkin soup made without chopping / peeling pumpkin. recipetineats.com

No Chop Roasted Pumpkin Soup - An intensely flavoured creamy pumpkin soup made without chopping / peeling pumpkin. recipetineats.com

Just in case I didn’t choose the right photos, here’s 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  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.

No Chop Roasted Pumpkin Soup_9

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 🙂 )

No Chop Roasted Pumpkin Soup_8

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

Bread Soup Dippers - Cheesy Garlic Bread, Garlic Bread better than Dominos and Soft NO KNEAD Dinner Rolls

No Chop Roasted Pumpkin Soup_1

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No Chop Roast Pumpkin Soup - An intensely flavoured creamy pumpkin soup made without chopping / peeling pumpkin. www.recipetineats.com

No Chop Roast Pumpkin Soup

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 1 hr 10 mins
Total: 1 hr 15 mins
Soup
4.88 from 31 votes
Servings5 -6
Tap or hover to scale
Print
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A creamy luscious pumpkin soup with extra intense pumpkin flavours, made without chopping the pumpkin! The longer roast time required for the pumpkin to become soft makes the pumpkin flesh even sweeter and more intensely flavoured that usual roast pumpkin soups. You don't even need chicken or vegetable broth/stock in this! I made this in my high performance Vitamix Blender (I am officially OBSESSED with it!!) but it can be made in any blender. Or even using a stick blender.

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:

1. For the cheeky people who say that I had to chop the pumpkin, actually, in Australia, pumpkin is commonly sold already cut in half!
2. The soup should still be hot from residual heat from pumpkin, the perfect serving temperature. If using a high performance Vitamix blender, you can even let the pumpkin cool then use the "Soup" mode and it will make the soup piping hot again!!
3. It was brought to my attention by a taste tester that Donna Hay recently shared a pumpkin soup using the same roasting method but transfers it all into a pot to puree. I did not get this idea from the Donna Hay recipe, but I thought it was worth noting the similarity because I think this is quite a unique way to make pumpkin soup and people may wonder. 🙂 I think I got the idea from Jamie Oliver (years ago) when he made a roast veg mash this way.
4. Nutrition per serving, assuming 5 servings. Excludes garnishes and bread for dunking (I cannot be held responsible for how much garlic bread you consume with this!)No Chop Roast Pumpkin Soup

Nutrition Information:

Serving: 525gCalories: 242cal (12%)Carbohydrates: 36.3g (12%)Protein: 10.2g (20%)Fat: 8.3g (13%)Saturated Fat: 2.5g (16%)Cholesterol: 10mg (3%)Sodium: 451mg (20%)Potassium: 946mg (27%)Fiber: 9.2g (38%)Sugar: 21g (23%)Vitamin A: 47050IU (941%)Vitamin C: 19.8mg (24%)Calcium: 320mg (32%)Iron: 4.3mg (24%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Save this No Chop Roast Pumpkin Soup to your EASY SOUPS Board!

And follow me on Pinterest to see all the delicious recipes I’m pinning!

 

Life of Dozer – Keeping warm in winter….I mean, I’d hate for him to catch a cold…. 😉

Dozer keeping warm


If you enjoyed this recipe, then I think you’ll LOVE….

Classic Easy Pumpkin Soup

A classic, super easy pumpkin soup that's fast to make. No cream required to make a luscious creamy pumpkin soup! On the table in 20 minutes! recipetineats.com

Broccoli Cheese Soup (Ultimate transformation of Broccoli??)

Easy Broccoli Cheese Soup - You're just 20 minutes away from a bowl of creamy, cheesy goodness that's only 300 calories a serving.

Or browse ALL my soup recipes!

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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

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141 Comments

  1. Judy Rafter says

    January 28, 2023 at 2:15 am

    Hi Nagi,
    Can I make the No chop Pumpkin soup with a japanese pumpkin?

    Reply
  2. Amy Morgan says

    October 24, 2022 at 8:08 am

    5 stars
    Good soup!

    Reply
  3. Sharon says

    September 24, 2022 at 1:04 am

    Could I use coconut milk or chicken broth ?

    Reply
  4. Helen ORourke says

    August 7, 2022 at 3:47 pm

    After reading reviews and making this before, I decided to add the pumpkin skin also.
    Absolutely delicious and would be more nutritious…
    So easy 👏👏👏👏👏

    Reply
  5. Josi says

    May 15, 2022 at 11:43 am

    I absolutely love this recipe, thankyou I have made it several times yummo 😁👍🏼

    Reply
    • Nagi says

      May 15, 2022 at 5:30 pm

      It’s so much easier than doing all that chopping!! N x

      Reply
  6. Kira says

    April 27, 2022 at 8:55 pm

    5 stars
    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 😊

    Reply
  7. Bradley Swaim says

    December 15, 2021 at 7:49 am

    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! 🙂

    Reply
  8. Kate says

    October 16, 2021 at 4:05 pm

    5 stars
    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

    Reply
  9. Bertha says

    September 9, 2021 at 3:42 pm

    Love Nagi’s recipes! Always tasty and easy to follow…thank you

    Reply
  10. Louise says

    July 29, 2021 at 12:05 am

    Can frozen butternut squash be used?

    Reply
    • Nagi says

      July 29, 2021 at 8:32 pm

      Sure can Louise, just thaw first. N x

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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