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.
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!)