Pumpkin Soup, No Peeling or Chopping Needed.

This roasted pumpkin soup has no peeling or chopping! Just roast on a tray, scoop out the flesh and blend! So simple + delicious. 🥣

This roasted pumpkin soup recipe is a game-changer for busy cooks looking to save time in the kitchen. By eliminating the need for peeling and chopping, you can significantly cut down on preparation time. Simply halve the butternut pumpkin, onions, and garlic, place them on a tray, and let the oven do the work. After roasting, the softened vegetables are easy to scoop and blend into a smooth, creamy soup. This method not only simplifies the cooking process but also enhances the natural flavors, making it a quick and delicious option for any meal. Enjoy a comforting bowl of soup with minimal effort!

Ingredients

  • 1.5kg Butternut pumpkin halved + seeds removed
  • 2 onions, halved
  • 1 bulb of garlic
  • 60ml Extra virgin olive oil
  • Sea salt and cracked black pepper
  • 1 litre of chicken stock
  • 500ml water (if required)
  • Pouring cream to serve

Pumpkin Soup Method

〰️ To make the Pumpkin Soup preheat oven to 200°C (400°F). Place the pumpkin, onion, cut-side up, and the garlic on a lightly greased large oven tray lined with non-stick baking paper.

〰️ Drizzle with the oil and sprinkle with salt and pepper.

〰️ Cook for 1 hour–1 hour 10 minutes or until onion is caramelised and pumpkin is soft. Set aside until cool enough to handle. Scoop out the flesh of the pumpkin into a large saucepan. Remove the onion and garlic from their skins and add to the pan.

〰️ Add the stock and water if needed, and, using a hand-held stick blender, blend the soup until smooth. Place the soup over high heat and bring to the boil to warm through. Sprinkle the pumpkin soup with pepper and drizzle with cream (if using) or tahini to serve.