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?? 😉
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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…. 😉
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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
swayam says
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.. Where’s your template for the ebook?? Can you point me in the right direction pls hun? Thanks so much! Xo
Nagi says
Thanks hun!!! Re: template, on FBC, just search for it. Think it’s also in menu bar!
Stella @ Stellicious Life says
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. 🙂
And I can totally understand your excitement and joy at being offered a Vitamix, it’s kind of the Holy Grail of blenders! 😀 I’d just have one question: isn’t it a bit difficult washing it after use since the blender is square at the bottom, I’d imagine washing the corners may be somewhat more problematic than with a round blender.
Nagi says
OMG Stella!!! One of the reasons I’m INSANELY obsessed with the Vitamix is because it’s 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!!!
Julia @ HappyFoods says
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! 🙂
Nagi says
Oooh, I hope you do! I’d love to know what you think! N x
Jo says
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.
Nagi says
Awwww, I love you that you give your lab a hot water bottle!!! See, I’m not a mad dog-woman! 😉 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 doesn’t have the harsh flavour of raw garlic at all, promise! 🙂
Denise says
Don’t bother replying to this, you’re 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 they’ll get great publicity from you.
Nagi says
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!
Leah says
“uh, mom…Mom…MoM!…MAAAAAAAAAAAAAAAAAAAAAAAA!!!! Puhleeze! Can’t you find me a bone shaped hot water bottle? Or at least one that isn’t pink, Ma? Mom? MOM!!! Ohhhhh…how embarrassing…*hanging head*.
Love Dozer. 😀
Will make this in a couple of months, it’s wayyyyy too hot here now!
Nagi says
I have a sick sense of humour. I mean, I had a choice of pink or blue. And I chose pink!!
Eha says
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 – just went back to your video . . . . LOVED IT . . . don’t know about an ‘Australian’ 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 – may I borrow your pretty pink hot water bottle, please!!!
Nagi says
Melodious??? Oh no! My Aussie accent is pretty Aussie – ba ha ha!!! PS Dozer will fight you for that hot water bottle. He seriously LOVES IT!!!
Vicky says
Butternut make the best punkin soup 🙂 Just finishing off my shopping list and will grab some more this week.
Nagi says
That’s Butternut puNkin. Not puMpkin. 😉 N x
Vera says
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.
Nagi says
Woah – 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!!!
Barbara Hughes says
Hi, Nagi!
I’ve 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 (I’m in the Pacific Northwest), what you’ve pictured is a butternut from the squash family, of which the pumpkin (of jack o’lantern or Thanksgiving pumpkin pie fame) is a member. My old home ec teacher years ago would be saying, “all pumpkins are squashes, but not all squashes are pumpkins.” Please don’t think I mean to be negative! I just wouldn’t want one of your readers to overlook the recipe because they don’t 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 I’m too hurried or lazy to oven-bake a squash, I just stab it a few times and cook it whole in the microwave. It doesn’t get the lovely carmelization, but for some recipes that doesn’t matter. I just need to remember that some varieties have more than one seed chamber and to vent it adequately. Trust me… cleaning the microwave after a squash explosion seriously defeats the goals of minimal clean-up! 😉
It’s 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)!
Nagi says
Of course I don’t think you’re being negative! I truly truly value feedback / help / suggestions from readers so I’m grateful that you took the time to explain! PS Squash explosions?? I have to laugh!!!! OMG. SO. MUCH. SQUASH.
Lijana says
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 (wouldn’t be good in soup – so changing the name to ‘Squash Soup’ doesn’t appeal to us in the southern hemisphere).
Also, courgettes, zucchini etc are just that to us; not ‘zucchini squash’.
Nagi says
Thanks for sharing that Lijana!!! 🙂 I know, sometimes the language inconsistency can be CONFUSING!!! 😉 N x PS Definitely never had squash soup!
Mila says
This is yet another genius recipe by Nagi… Seriously it is THE most amazing AMAZING tool in my kitchen! It’s tots how I do so many of my recipes… And Nagi…this is vegetarian (GASP) Ha!!!! Isn’t that loads of fun! I loved hearing your voice 🙂
Nagi says
OMG I didn’t even REALISE it is vego!!! Why am I not surprised you have one… 😉 N x
Marisa Franca @ All Our Way says
Call me a crazy Italian who lives in America but I could swear that’s a butternut squash you’re using. Wouldn’t 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 wouldn’t want to play around with his sensitive psyche. Can’t wait to make your recipe. I will have to wait about three more months. xoxo
Nagi says
It is, it is!!! I know, it gets so confusing i.e. Aussie vs US English!! Re: Dozer….”macho” is definitely not a word that I would use to describe Dozer!!!
Barb Finch says
Nummy – 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. 😀
Nagi says
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? 😉 N x
Barb Finch says
Hi Nagi,
Yay, looking forward to the grill dish!! No ice pack, just staying in the AC! :O Thankfully we’re getting slightly cooler temps the next few days – whew!!
Dora Komaromi says
Hi Nagi,
As usual, this recipe looks amazing! However, I’m not sure why it’s called Pumpkin Soup, when your photos show Butternut Squash… Either way, pumpkin or butternut squash — it looks YUMMY!
Nagi says
Hi Dora!! I am SO SILLY, I totally forgot to translate Aussie English to US English – ba ha ha!!! We call Butternut Squash a Pumpkin here! 🙂 Glad you think it looks YUM! N x
Lijana says
Hey,
Winter Squash (USA) = Pumpkin in Australia, New Zealand, Europe, Asia.
http://www.blogher.com/do-you-know-difference-between-winter-squash-and-pumpkin
Nagi says
You ROCk Lijana!!! N x
Cathy Lavoie says
Hi Nagi, you know, everything you do, I do… And I receive so much compliments! hé hé!
Please, add some ground singapour curry in your pumkin soup and you’ll owe me compliments too! We won’t be even, but I’ll feel less indebted.
We ate in a Korean Grill restaurant last week and I’m 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. You’re a genius! (Please, take it!)
Here, the summer is hot hot hot (Montreal, Canada). All the very best,
Cathy
Nagi says
Oooh! I do love to put spicy spins on pumpkin!!! I love Korean grills!! The marinades are actually quite easy, it’s the sides that take time to make! Was it short ribs? Or thin slices of beef?
Cathy Lavoie says
Thin slices of beef. Really, it was a delight!
Rochelle Mortensen says
Sounds fantastic! One suggestion for folks who can’t find a pumpkin cut in half – 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.
Nagi says
Woah! I have absolutely never thought about roasting a whole pumpkin, thank you for that tip! I can’t wait to try it!!
Dorothy Dunton says
Hi Nagi! What a great video!! I loved your last comment to Dozer, that’s exactly how I talk to my dogs! People think it’s weird because I even say please and thank you to them! BTW this is not pumpkin soup here because that is a butternut squash and I have a dozen or so of them in the cellar that we grew last fall. They are one of my favorites. I always oven roast them.
Nagi says
Oh I was so caught up with the video I totally forgot to translate from Aussie English into US English re: butternut pumpkin vs butternut squash!!! Ummm…..butternut squash in your cellar since last fall???
archiie says
Don’t you think it’s possible that they call them “pumpkins” where she lives?
Nagi says
You GOT IT Archie!!! 🙂 N x
Fida | Sweet and Savoury Pursuits says
Hi Nagi, great post, loved the video and I especially loved hearing your voice and Australian accent! The soup looks delicious, I’ve been dreaming of the day I can get my own Vitamix!
Nagi says
Thank you Fida!!! I was dreaming about my Vitamix for many years too….the stars finally aligned! 🙂 N x