Description

This No Chop Roast Pumpkin Soup is a comforting, creamy dish that requires minimal prep and showcases the natural sweetness of roasted butternut pumpkin. Roasting the pumpkin with onion and garlic enhances the depth of flavor, while blending with milk creates a smooth, velvety soup perfect for a cozy meal. Served with a drizzle of cream, fresh parsley, and garlic bread, this easy recipe is ideal for autumn or any time you crave a warming bowl.

Ingredients

Scale

Main Ingredients

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, to taste
3 – 4 cups milk (of choice)
Cream, for drizzling
Finely chopped parsley, for garnish
Garlic bread, for dunking and serving

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Instructions

Preheat the oven. Set your oven to 180°C (350°F) to prepare for roasting the pumpkin and aromatics.
Prepare the pumpkin and vegetables for roasting. Place the pumpkin halves cut side up on a baking tray. Add the peeled whole onion and a head of garlic wrapped in foil to the tray. Drizzle everything with olive oil, then sprinkle with salt and black pepper to season.
Roast the ingredients. Bake the pumpkin, onion, and garlic for 70 to 80 minutes, or until the pumpkin flesh is very soft when tested with a skewer.
Start blending with milk. Pour 2 cups of your chosen milk into a blender to begin the soup base.
Scoop out pumpkin flesh. Remove and discard the seeds from the pumpkin. Using a large spoon, scoop the soft pumpkin flesh from one half of the roasted pumpkin and add it to the blender.
Prepare and add the roasted onion. Peel off most of the dark, burnt outer layer of the roasted onion, then cut it in half using a spoon and transfer the onion into the blender.
Add roasted garlic. Unwrap the roasted garlic and squeeze the soft garlic flesh from half the head into the blender.
Blend until smooth. Whizz the ingredients together until the soup is smooth and creamy. Adjust the consistency to your preference by adding more milk or water, and season to taste with salt and pepper.
Serve the soup. Pour the blended soup into bowls. Repeat the scooping and blending process with the remaining pumpkin half to make more soup.
Garnish and accompany. Drizzle each bowl of soup with cream and sprinkle with finely chopped parsley. Serve immediately alongside hot garlic bread for dipping.

Notes

You can use any type of milk you prefer – dairy or plant-based – depending on your dietary needs.
Roasting the pumpkin with the skin on helps deepen the flavor and makes scooping easier after baking.
Using garlic bread as a side adds a delicious contrast and makes the meal more satisfying.
For a richer soup, use cream or full-fat milk, and reduce if you want a lighter option.
The recipe can easily be doubled or adjusted according to the number of servings needed.
Test pumpkin softness with a skewer before removing from the oven to ensure it’s fully cooked.