No Chop Roast Pumpkin Soup
Prep
5m
Cook
1h 10m
Total
1h 15m
This creamy roasted pumpkin soup is an effortless, tasty dinner option. The recipe requires no chopping, making it quick and simple. With a blend of roasted pumpkin, onion, and garlic, this soup is a comforting dish served with a drizzle of cream, a sprinkle of parsley, and some garlic bread on the side.
Ingredients
5 servingsGarnish
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 375kcal 18%
-
Fat 19g 29%
-
Saturated Fat 9g 45%
-
Carbohydrates 35g 11%
-
Fiber 5g 20%
-
Sugar 15g 30%
-
Protein 14g 28%
-
Cholesterol 38mg 12%
-
Sodium 750mg 31%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. For the cheeky people who say that I had to chop the pumpkin, actually, in Australia, pumpkin is commonly sold already cut in half!
2. The soup should still be hot from residual heat from pumpkin, the perfect serving temperature. If using a high performance Vitamix blender, you can even let the pumpkin cool then use the "Soup" mode and it will make the soup piping hot again!!
3. It was brought to my attention by a taste tester that Donna Hay recently shared a pumpkin soup using the same roasting method but transfers it all into a pot to puree. I did not get this idea from the Donna Hay recipe, but I thought it was worth noting the similarity because I think this is quite a unique way to make pumpkin soup and people may wonder. 🙂 I think I got the idea from Jamie Oliver (years ago) when he made a roast veg mash this way.
4. Nutrition per serving, assuming 5 servings. Excludes garnishes and bread for dunking (I cannot be held responsible for how much garlic bread you consume with this!)
2. The soup should still be hot from residual heat from pumpkin, the perfect serving temperature. If using a high performance Vitamix blender, you can even let the pumpkin cool then use the "Soup" mode and it will make the soup piping hot again!!
3. It was brought to my attention by a taste tester that Donna Hay recently shared a pumpkin soup using the same roasting method but transfers it all into a pot to puree. I did not get this idea from the Donna Hay recipe, but I thought it was worth noting the similarity because I think this is quite a unique way to make pumpkin soup and people may wonder. 🙂 I think I got the idea from Jamie Oliver (years ago) when he made a roast veg mash this way.
4. Nutrition per serving, assuming 5 servings. Excludes garnishes and bread for dunking (I cannot be held responsible for how much garlic bread you consume with this!)
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