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:
- 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.
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?? 😉
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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
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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
I made this today with 1 butternut squash and 2 cups of reduced fat milk. I don’t know if it was bc I used reduced fat but the consistency turned out to be thin, not very rich or creamy. Any advice on making it thicker? Thank you for your wonderful recipes, especially the Japanese cuisine ones 🙂
Hi Mimi, sorry it wasn’t as you expected. What was the weight of the pumpkin you used? Low fat milk will make it slightly less rich but shouldn’t be too noticeable! – N x
I made this today with one butternut squash (with 2 cups of reduced fat milk) and it turned out to be like a milk/thinner smoothie consistency. Any advice on making it thicker? Thank you for all of your wonderful recipes!
This is delicious. I used a regular pumpkin, and 2 cups of whole milk and 1.5 cups of water. (The first time I made this, I used 4 cups of 2% milk and it was uncomfortably rich and also too thin.) I also tossed in a little bit of cinnamon and nutmeg to the batch and it was very nice. To my second bowl today, I tried “masala-ing” it a little bit, adding a pinch each of freshly ground coriander seed, fennel seed, cardamom, and cumin. The result was a highly enlivened bowl of pumpkin soup.
Thanks for the great recipe Nagi!
This is insanely good!! This is the BEST pumpkin soup that I have ever had!!Thanks for sharing this recipe!
I have modified the recipe slightly ( added more onion) and use a mixture of whipping cream and milk
The soup is rich, creamy and full of garlic fragrance!!
Thanks for the feedback Eee Ling! Glad you enjoyed this 🙂 N x
I made this tonight. Made your one pot chili Mac the night before, and your lentil salad last night. Heart emoji! Every recipe I have tried turns out perfectly flavourful, they’re always clearly written, and easy to execute. You have a gift at writing recipes – a gift that gifts me with great food. Thanks nagi:) I haven’t made butternut squash soup for years cause chopping is soooo annoying. It’ll make a comeback now!
That’s terrific to hear KT!! So pleased you enjoyed this – and the Chilli Mac and Cheese!! – N x
I don’t remember when or who told me this but it is a life/finger saver. For hard squashes, put it in microwave for 5 minutes just to soften it enough to cut in half (put a few knife holes in it to keep it from exploding) I do this with spaghetti squash too!
Love your recipes!
Thank you so much for sharing your feedback Tammy, I’m so pleased to hear you enjoyed this! N x ❤️
Just made this recipe – mmmm so good and so easy!!! Thanks! I love your recipes!
I’m so pleased to hear you enjoyed this Alexis! Thanks for letting me know! N x ❤️
Best pumpkin soup recipe I’ve ever made! Thanks so much for the tips re roasting pumpkin etc 👍
Also, I used light evaporated milk Tom give it a richer flavour. Yum! 😊
Thanks for the compliment Dee! So pleased you enjoyed this 🙂 N x
Hey Nagi
Fantastic recipe. I have always roasted my veggies for my pumpkin soup & found it to be a bit of a chore. This is so easy! I recently found a NYT recipe for Pumpkin Soup With Ancho and Apple so when I made your soup I also baked an apple with the veggies & added an ancho chili to the blender. I think that this will be my new go to pumpkin soup recipe.
Woo hoo! I’m so glad you enjoyed this Cathy, thank you for letting me know! Apple sounds like an interesting addition, I must give it a go!
The reviews sound wonderful! I am new to your site but looking forward to trying your recipes.
Here’s my question – do you use pumpkin or butternut squash for this recipe? The shape looks like butternut squash.
Thanks.
Hi Marcia! I use what we call butternut pumpkin here in Australia but is called butternut squash in the US! Thanks for the reminder, I will update the recipe! 🙂
Lovely pumpkin soup Nagi – and so simple to make! I made this as a meal for some friends and kind of regretted giving the whole thing away, the spoonfuls I tasted were so lovely. I think it will have to be made again soon so Mr Beck and I can properly dig in! By the way, I always get a bit excited when I get into work in the morning and there’s an email from you with a new recipe in it. I really love what you do, your website has become my favourite ‘food’ site and my go-to for finding something new to play with. I’ve just come across your updated Chinese Chicken & Corn recipe over at Taste, so that’s on the menu next week now. Keep up the great work!
Hi Beck, thanks so much for reading my blog! I actually feel so honoured that people try my recipes, I know that sounds strange given that this is what I “do”!! I just really appreciate that people have faith in my recipes to try them. 🙂 I forgot about my soup on Taste! I have that recipe on my site too 🙂 I’m glad you enjoyed this soup too!! Everyone is always so amazed how great it tastes even without using stock! The secret is the roasting of the pumpkin and onion. 🙂 It’s like free built in stock! N x
Hey Nagi….I was lucky enough to get to taste your super delicous pumpkin soup and I have fallen in love with it. The roasted pumpkin flavour in this soup receipe was so beautiful and divinely sweet and satisfying that no additional seasoning was required at all. Serving the soup with some garlic crusty bread is the perfect match…. It is a meal in itself and oh so healthy. I love making and having thick hearty soup in Winter…ham and pea soup is another I always make during winter. I am now including this pumpkin soup recipe to my must make winter soup list. I have bought the butternut pumpkin (they are whole as I need them to keep in my kitchen longer) straight away. Will pre chop in half ( watching my fingers) then onto your recipe with the roasting and whizzing/blending then straight to our bellies…. The pumpkin is sitting in my kitchen calling out to me to turn them into the most delicous Nagi style No Chop pumpkin soup. Well …..they will have to wait slightly longer…. I had to wait till we get a cold spell before making it….. Not to mention you have so generously fed my whole family for the whole week with your most delicious food. We are so enjoying it…. So my pumpkin soup will have to wait till next week. Thank you !!
Ooooh!!! I can’t wait to catch up to hear what you think when you try this!!! I did load you up with quite a bit of feed last weekend, didn’t I!! Thank you for taking it all!!! 🙂 N x
Guess what Nagi ? I made a double serving of your no chop roast pumpkin soup last night using two whole pumpkins ! There was no wastage of oven energy as I was also using the same oven to roast two whole ducks and potatoes in duck fat. I think some of the ducky flavor may have imparted to the roast pumpkin also. So so good. There is now a container of your beautiful pumpkin soup in my fridge ready for my taking this week. The colour of the roast pumpkin soup is simply divine and really cheers me up every time I serve it to my family. Thank you for sharing.
NO WAY! Woo hoo! I am so glad you enjoyed it, thank you SO MUCH for letting me know Ada! N x
Clever method, I love it! I hate chopping pumpkin, even with a sharp knife I feel like they’re difficult and going to slip all over the place!
If I lose a finger, I am convinced it’s going to be while chopping a pumpkin!!!! 😉
Nagi! It is a pleasure to finally hear your voice 🙂 As for the soup, you have inspired me to make some. Although it’s summer but I’d love some!
Was my accent what you were expecting?? 😉 N x
Actually, No! 🙂 … I thought you’ll have an American accent.
Huh?? I’m in Sydney!!!! 😉
Yup, peeling a pumpkin/squash is a pain in the ass!
My recipe is very similar to yours, however, after roasting it, I purée 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.
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. I’m sure you’ll 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 ! !
I use the skin, too. Just make sure to scrub it really well as sometimes (at least here) it’s waxed.
I was wondering about that!
This pumpkin soup hack is SO great!
http://www.chelseycrafts.com
Thank you hun!!! 🙂 N x