No Chop Roast Pumpkin Soup
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 15 mins
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Servings
5 -6
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Calories
242 kcal
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Course
Soup
No Chop Roast Pumpkin Soup
Description
No Chop Roast Pumpkin Soup features halved butternut pumpkin roasted alongside whole onion and wrapped garlic cloves, which are then blended with milk for a creamy consistency. Roasting the pumpkin with skin on and using whole garlic heads softens the ingredients and brings out a rich, slightly sweet depth of flavor. The blending process creates a smooth and velvety soup without prep chopping. The final soup is seasoned with salt and black pepper, then garnished with a drizzle of cream and finely chopped parsley for freshness. It is best served warm, accompanied by garlic bread that can be dunked into the soup, adding texture contrast and garlic aroma.
The roasting method eliminates the need for peeling or chopping the pumpkin, simplifying preparation while allowing residual heat to maintain the serving temperature. The soup achieves a natural creaminess mainly from milk and the roasted vegetables rather than cream. Incorporating the roasted garlic adds gentle garlic flavor without sharpness. This soup suits those seeking a straightforward roast vegetable soup with a rich texture and easy method.
Served as a starter or light meal, this soup pairs well with crusty bread, particularly garlic bread as suggested. Adding a swirl of cream enhances richness and presentation, while the parsley adds a subtle herbal note. The recipe also notes the usefulness of a powerful blender in reheating the soup using soup mode without additional cooking.
Notes advise about typical pumpkin availability in some regions already cut in half and explain the innovation in the roasting and blending approach. Nutrition estimates are based on five servings excluding garnishes and bread. The recipe offers a practical way to avoid chopping pumpkin, which can be tough and time-consuming, and emphasizes serving at an ideal warm temperature.
Ingredients
- 1.5 kg / 3 lb butternut pumpkin (US: butternut squash), cut in half, skin on
- 1 onion , peeled (brown, yellow or white)
- 1 garlic head
- 2 tbsp olive oil
- 3/4 tsp salt
- black pepper
- 3 - 4 cups milk (of choice)
Garnish
- cream for drizzling
- parsley finely chopped
- 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.
Notes
- In some regions, pumpkin is commonly sold pre-halved, simplifying preparation greatly.
- The soup can be reheated and pureed directly in a high-performance blender with a "Soup" mode, regaining piping hot temperature.
- When roasting, leaving the pumpkin skin on helps keep the flesh moist and infuses flavor.
- Serve the soup warm with garlic bread for dipping to add texture and complementary flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5-6
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 525g | |
| Calories | 242cal | 12% |
| Carbohydrates | 36.3g | 12% |
| Protein | 10.2g | 20% |
| Fat | 8.3g | 13% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 10mg | 3% |
| Sodium | 451mg | 19% |
| Potassium | 946mg | 20% |
| Fiber | 9.2g | 37% |
| Sugar | 21g | 42% |
| Vitamin A | 47050IU | 941% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 320mg | 32% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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