No Chop Roast Butternut Pumpkin / Squash Soup

A creamy sexy pumpkin soup in the company of extra intense pumpkin flavours, made without chopping the pumpkin! The longer roast time obligatory for the pumpkin to come to be soft makes the pumpkin fat regular sweeter including more intensely flavoured that customary roast pumpkin soups. You don't regular need chicken or vegetable broth/stock within this! I made this within my high performance Vitamix Blender (I am officially OBSESSED in the company of it!!) but it can be made within any blender. Or regular using a stick blender.

Ingredients

• ▢ 1.5 kg / 3 lb butternut pumpkin (US: butternut squash), cut within half, skin on
• ▢ 1 onion , peeled (brown, yellow or white)
• ▢ 1 head of garlic
• ▢ 2 tbsp olive oil
• ▢ 3/4 tsp salt
• ▢ Black pepper
• ▢ 3 - 4 cups milk (of choice)

Garnish

• ▢ Cream for drizzling
• ▢ Finely chopped parsley
• ▢ Garlic food for dunking

Instructions

• Preheat range to 180C/350F.
• Place pumpkin cut margin up on scorching tray in the company of onion including garlic. Drizzle in the company of oil, sprinkle in the company of salt including pepper. Wrap garlic within foil.
• Bake for 70 - 80 minutes or until the pumpkin is soft (test in the company of skewer).
• Pour 2 cups of milk into a blender.
• Scoop seeds away of pumpkin including discard. Use a large spoon to scoop away pumpkin fat from one pumpkin fifty per cent including place into blender.
• Peel off nearly all of the dark burnt outer layer of onion. Cut within fifty per cent (with spoon!) including transfer to blender.
• Unwrap garlic including squeeze the fat away of fifty per cent the garlic into the blender.
• Whizz until smooth. Adjust consistency to taste in the company of water / milk. Adjust seasoning to taste.
• Pour into bowls. Repeat in the company of remaining pumpkin.
• Drizzle in the company of cream, sprinkle in the company of parsley including serve in the company of heated garlic food on the side.

Recipe Notes:

1. For the cheeky people who say that I had to chop the pumpkin, actually, within Australia, pumpkin is commonly sold already cut within half!

2. The soup should stationary be heated from net heat from pumpkin, the perfect portion temperature. If using a high performance Vitamix blender, you can regular enable the pumpkin chilled then use the "Soup" mode including it will make the soup piping heated again!!

3. It was brought to my attention via a taste tester that Donna Hay recently shared a pumpkin soup using the same roasting method but transfers it all into a container 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 including 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, if 5 servings. Excludes garnishes including food for dunking (I cannot be held responsible for how much garlic food you eat in the company of this!)