What is the description of pumpkin soup?

Pumpkin soup is a smooth, creamy dish made by blending cooked pumpkin with flavorful ingredients like onion, garlic, broth, or milk. It’s known for its comforting texture, naturally sweet and nutty flavor, and ability to adapt to a range of seasonings. The No Chop Roast Pumpkin Soup version simplifies this classic by roasting the vegetables whole and blending them into a rich, satisfying bowl—no knife work required.

What pumpkins to use for soup?

For the best results, use pumpkins or squash varieties with dense, sweet flesh. Butternut squash is the top choice due to its smooth consistency and balanced flavor. Sugar pumpkins and kabocha are also excellent options. Avoid decorative pumpkins like jack-o-lantern types—they’re watery, stringy, and lack the creamy quality needed for soups.

How to roast whole pumpkin for soup?

Roasting pumpkin for soup is easy with this no-chop approach. Slice the squash in half and place it skin-side down on a baking tray. Add a whole peeled onion and a foil-wrapped head of garlic, drizzle with oil and season. Roast at 350°F (180°C) for 70–80 minutes until everything is soft and caramelized. Once done, scoop out the seeds, blend the flesh with milk, and enjoy.

How long does pumpkin soup last?

Pumpkin soup lasts up to 5 days when stored in an airtight container in the fridge. To extend its shelf life, freeze individual portions for up to 3 months. Reheat gently on the stove and stir well before serving. If the texture has thickened too much, simply add a bit of milk or water to loosen it.

No Chop Roast Pumpkin Soup – Simple, Comforting & Fast

Description

No Chop Roast Pumpkin Soup offers creamy flavor with zero prep—just roast, blend, and enjoy a fuss-free meal in under 90 minutes.

Ingredients

- 3 pounds butternut squash, halved with skin on
- 1 medium onion (yellow, white, or brown), peeled
- 1 whole head of garlic
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- Black pepper, to taste
- 3 to 4 cups milk (dairy or non-dairy)

Optional Garnish:

- A swirl of cream (dairy or non-dairy)
- Chopped fresh parsley
- Toasted bread or garlic bread for serving

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Instructions

Preheat your oven to 350°F (180°C).Arrange the squash halves cut-side up on a baking sheet with the onion and whole garlic head. Drizzle everything with olive oil and season with salt and pepper. Wrap the garlic in foil.Roast for 70 to 80 minutes, or until the squash is very tender.Pour 2 cups of milk into a blender. Scoop the seeds from one squash half and discard. Spoon the flesh into the blender.Remove the dark outer layer of the onion and add the softened inside to the blender.Unwrap the garlic and squeeze the flesh from half the head into the blender.Blend until smooth, adding more milk or a splash of water to reach your desired consistency. Taste and adjust salt and pepper.Repeat the blending process with the other half of the squash and remaining garlic if needed.Serve hot, topped with cream and parsley, and a side of bread.

Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Category: SOUPS
Method: Roasting
Cuisine: American