No Chop Roast Pumpkin Soup
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.
Prep Time5 mins
Cook Time1 hr 10 mins
Total Time1 hr 15 mins
Servings: 5 -6
- 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)
- Cream for drizzling
- Finely chopped parsley
- Garlic bread for dunking
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.
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!)
Serving: 525g | Calories: 242kcal | Carbohydrates: 36.3g | Protein: 10.2g | Fat: 8.3g | Saturated Fat: 2.5g | Cholesterol: 10mg | Sodium: 451mg | Potassium: 946mg | Fiber: 9.2g | Sugar: 21g | Vitamin A: 47050IU | Vitamin C: 19.8mg | Calcium: 320mg | Iron: 4.3mg