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No Chop Roast Pumpkin Soup Recipe

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4.2 from 14 reviews

This No Chop Roast Pumpkin Soup is a comforting, creamy soup made effortlessly by roasting whole pumpkin halves along with onion and garlic. With minimal prep and a rich, naturally sweet flavor, this soup is perfect for a cozy meal served with garlic bread.

Ingredients

Vegetables

  • 1.5 kg / 3 lb butternut pumpkin (butternut squash), cut in half, skin on
  • 1 onion, peeled (brown, yellow or white)
  • 1 head of garlic

Other Ingredients

  • 2 tbsp olive oil
  • 3/4 tsp salt
  • Black pepper, to taste
  • 3 - 4 cups milk (of choice)
  • Cream for drizzling
  • Finely chopped parsley
  • Garlic bread, for dunking

Instructions

  1. Preheat the Oven: Set your oven to 180°C (350°F) to prepare for roasting the vegetables evenly and slowly to bring out their natural sweetness.
  2. Prepare Vegetables for Roasting: Place the two pumpkin halves cut side up on a baking tray alongside the peeled onion and the whole head of garlic. Drizzle olive oil over them, sprinkle with salt and black pepper, and wrap the garlic head in foil to prevent burning.
  3. Roast Until Soft: Bake in the preheated oven for 70 to 80 minutes or until the pumpkin flesh is soft and easily pierced with a skewer. This slow roasting concentrates the flavors and softens the veggies.
  4. Begin Blending Base: Pour 2 cups of your chosen milk into a blender. This will form the creamy base of the soup.
  5. Remove Pumpkin Flesh: Scoop out and discard the seeds from the pumpkin, then use a large spoon to scoop the soft flesh from one half into the blender.
  6. Prepare Onion: Peel off most of the burnt outer layer of the roasted onion, cut it in half using a spoon, and add it to the blender with the pumpkin.
  7. Add Roasted Garlic: Unwrap the foil from the garlic, squeeze out the flesh of half the garlic head, and add it to the blender for a sweet, roasted garlic flavor.
  8. Blend the Soup: Whizz everything together until smooth. Adjust the consistency by adding more milk or water according to your preference. Season further with salt and pepper if needed.
  9. Serve Soup: Pour the blended soup into bowls.
  10. Repeat for Remaining Pumpkin: Repeat the scooping and blending steps with the remaining pumpkin half to serve more bowls.
  11. Garnish and Serve: Drizzle each bowl with cream, sprinkle with finely chopped parsley, and serve alongside hot garlic bread for dipping and added flavor.

Notes

  • The skin of the pumpkin is roasted on but is scooped out and discarded after roasting; no need to peel before roasting.
  • You can use any type of milk according to preference, including dairy or plant-based alternatives.
  • Roasting the garlic in foil prevents it from burning and creates a mellow, sweet flavor.
  • The soup’s consistency can be easily adjusted by adding more or less milk or water after blending.
  • Serve with garlic bread or crusty bread for a satisfying meal.

Find it online: https://cozyplatter.com/no-chop-roast-pumpkin-soup-recipe/