Whole Roasted Pumpkin Soup | No Peel, No Chop.

If you’ve ever wrestled with a whole pumpkin and a blunt knife, this recipe is about to change your life. Roasting the whole pumpkin first means no chopping, no peeling - and a whole lot more flavour. The flesh gets naturally sweet and velvety, perfect for blending into a silky soup.

Flavoured with garlic, onion, cumin, and a good veggie stock, this soup is both simple and satisfying. Topped with golden croutons, a sprinkle of parmesan, and a swirl of cream if you’re feeling fancy. Just dive into on a chilly night.

Ingredients

Soup

• 1 whole pumpkin
• 1 onion, roughly chopped
• 1 tablespoon olive oil
• 4 cloves garlic, crushed
• 1 teaspoon ground cumin
• 750ml vegetable stock*

Croutons

• ½ loaf of crusty white bread*, torn or cubed
• 1 tablespoon olive oil

To serve

• 2 tablespoons parmesan, freshly grated
• 4 teaspoons cream (optional)
• 1 tablespoon fresh Italian parsley, chopped

Method

1. Roast the pumpkin: Preheat your oven to 180°C (fan 160°C). Place the whole pumpkin on a baking tray lined with baking paper. Roast for 60–90 minutes, depending on size, until soft and collapsing slightly.

2. Cool slightly and prep: Let the pumpkin cool for 15–20 minutes. Cut it open, scoop out the seeds (set aside if you want to roast them!), and spoon out the flesh into a bowl.

3. Sauté the base: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5 minutes, until soft. Add the garlic and cumin and cook for another minute until fragrant.

4. Make the soup: Add the roasted pumpkin flesh to the pot along with the vegetable stock. Bring to a simmer and cook for 10 minutes to blend the flavours.

5. Blend: Use a stick blender to blend until smooth, or transfer to a blender in batches. Add more stock or hot water to loosen if needed. Season with salt and pepper to taste.

6. Make croutons: While the soup is simmering, toss the bread pieces with 1 tablespoon of olive oil and a pinch of salt. Bake in a hot oven (about 200°C) for 10–15 minutes until golden and crunchy.

7. Serve: Ladle soup into bowls and top with croutons, parmesan, parsley, and a drizzle of cream if using.

• Add a pinch of chilli flakes if you like a bit of heat.
• Swap cream for coconut cream to keep it dairy-free.
• Freeze leftovers in portions — it reheats beautifully.