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No Chop Roast Pumpkin Soup Recipe

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4.3 from 11 reviews

This No Chop Roast Pumpkin Soup is a comforting, creamy soup made with roasted butternut pumpkin, onion, and garlic. The pumpkin is roasted whole with the skin on, along with unpeeled onion and garlic, to develop deep, caramelized flavors without any chopping required. The roasted ingredients are then blended with milk into a smooth, velvety soup, finished with a drizzle of cream and fresh parsley. Served with hot garlic bread, this easy make-ahead recipe delivers a rich, flavorful bowl perfect for cozy meals.

Ingredients

Vegetables

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

Other Ingredients

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

Instructions

  1. Preheat the Oven: Set your oven to 180°C (350°F) to get it ready for roasting the pumpkin and vegetables.
  2. Prepare Vegetables for Roasting: Place the pumpkin halves cut side up on a baking tray, add the peeled onion and whole head of garlic. Drizzle everything with olive oil, then sprinkle with salt and freshly ground black pepper. Wrap the whole garlic head in foil to roast gently.
  3. Roast Until Soft: Bake in the oven for 70 to 80 minutes, or until the pumpkin is tender when tested with a skewer, indicating it’s fully cooked and soft inside.
  4. Add Milk to Blender: Pour 2 cups of your chosen milk into a blender to start creating the soup base.
  5. Remove Pumpkin Flesh: Scoop out the seeds from the roasted pumpkin and discard them. Then use a large spoon to scoop the soft pumpkin flesh from one half of the pumpkin and add it to the blender.
  6. Prepare Onion for Blending: Remove the dark, burnt outer layer from the roasted onion and cut it in half using a spoon, then add it to the blender with the pumpkin.
  7. Add Roasted Garlic: Unwrap the roasted garlic and squeeze out the soft garlic flesh from half the head into the blender.
  8. Blend Until Smooth: Whizz all the ingredients until you achieve a smooth, creamy soup. Adjust the consistency to your liking by adding more milk or water if needed, and season to taste with additional salt and pepper.
  9. Serve the Soup: Pour the soup into bowls. Repeat the scooping and blending process with the remaining pumpkin half if desired for more servings.
  10. Garnish and Accompany: Drizzle the soup with cream and sprinkle with finely chopped parsley. Serve hot with garlic bread on the side for dipping.

Notes

  • The recipe uses the skin-on roasting method for the pumpkin to enhance flavor and reduce prep time.
  • You can use any type of milk you prefer, including dairy or plant-based alternatives.
  • Adjust thickness by adding more liquid when blending to suit your preferred soup consistency.
  • Garlic bread adds a flavorful, crunchy accompaniment that complements the creamy soup.
  • Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.

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