When autumn arrives, there’s nothing quite as comforting as a bowl of pumpkin soup. This No-Peel Roasted Pumpkin Soup simplifies the process by skipping the tedious peeling step—just roast the pumpkin as it is, blend it smooth, and you’ll have a creamy, naturally sweet soup bursting with flavor. The roasted pumpkin skin not only adds depth and color but also enhances the nutritional value. It’s an ideal recipe for chilly evenings when you crave something hearty yet healthy. I tried this recipe with coconut milk instead of cream, and it gave the soup a subtle tropical twist that paired perfectly with the earthy pumpkin flavor. Whether served as a starter for a festive meal or as a light main course with crusty bread, this no-peel version will quickly become your favorite way to enjoy pumpkin soup.
Why You’ll Love This Recipe
You’ll love this No-Peel Roasted Pumpkin Soup because it’s as practical as it is delicious. There’s no peeling, no complicated steps—just roast, blend, and enjoy. The skin of the pumpkin caramelizes beautifully, giving a deep, nutty flavor and silky texture. Plus, it’s easily adaptable to your dietary preferences—use coconut milk for a vegan option or cream for extra indulgence.
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No-Peel Roasted Pumpkin Soup: A Cozy, Effortless Fall Comfort
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings
- Diet: Vegan
Description
A creamy and comforting roasted pumpkin soup made without peeling the pumpkin, saving time while preserving flavor and nutrients.
Ingredients
- 1 medium pumpkin (about 2 kg), washed and seeds removed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 liter vegetable stock
- 400 ml coconut milk or cream
- Salt and black pepper to taste
- Optional: roasted pumpkin seeds and fresh herbs for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- Cut the unpeeled pumpkin into wedges and remove the seeds. Place the wedges on a baking tray and drizzle with olive oil. Roast for 35–40 minutes, until tender and slightly caramelized.
- Meanwhile, in a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and sauté for 5 minutes until soft.
- Add garlic, cumin, coriander, and smoked paprika. Cook for another minute until fragrant.
- Once the pumpkin is roasted, scoop out the flesh (the skin should be soft and edible, so you can include it if desired) and add it to the pot.
- Pour in the vegetable stock and bring to a simmer. Cook for 10 minutes to let the flavors meld.
- Blend the soup with an immersion blender or in batches until smooth and creamy.
- Stir in coconut milk, season with salt and pepper, and heat through before serving.
- Serve hot, topped with roasted pumpkin seeds and fresh herbs if desired.
Notes
- No need to peel the pumpkin — the skin softens beautifully after roasting.
- For extra depth, roast the onion and garlic with the pumpkin.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Australian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pumpkin: The star of the dish! Choose a small sugar pumpkin or butternut squash. Keeping the skin on makes roasting easier and boosts the soup’s earthy sweetness.
Olive oil: Adds richness and helps the pumpkin caramelize in the oven, giving that lovely golden hue and deep flavor.
Onion: Brings a savory base that balances the natural sweetness of the pumpkin. Roast it alongside the pumpkin for an added layer of depth.
Garlic cloves: Roasted garlic becomes buttery and aromatic, infusing the soup with a mellow flavor.
Vegetable or chicken broth: Provides a smooth liquid base. Choose low-sodium to control seasoning better.
Coconut milk or heavy cream: This adds creaminess and richness. I’ve tried it with coconut milk, and the result was beautifully fragrant and velvety.
Salt and black pepper: Essential for enhancing the natural flavors. Adjust to your taste.
Nutmeg and ground cumin: These spices elevate the soup with subtle warmth and complexity.
Lemon juice or apple cider vinegar: A splash of acidity brightens the soup and balances the creamy texture.
Directions
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
- Prepare the pumpkin. Cut it into large chunks—no need to peel! Scoop out the seeds and place the pieces on the tray.
- Add aromatics. Toss pumpkin with onion wedges and whole garlic cloves. Drizzle with olive oil and sprinkle with salt, pepper, and cumin.
- Roast for 35–40 minutes until the pumpkin is fork-tender and the edges are caramelized.
- Blend the base. Let the vegetables cool slightly, then scoop the flesh and skin into a blender. Add roasted garlic and onion.
- Add liquid. Pour in the broth gradually, blending until smooth. Transfer to a pot.
- Add creaminess. Stir in coconut milk or cream and warm over medium heat. Season with nutmeg and adjust salt and pepper.
- Finish and serve. Add a dash of lemon juice before serving to brighten the flavors. Serve hot with crusty bread or toasted seeds on top.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Servings: 4–6 bowls
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If it thickens, add a splash of broth or water to reach your preferred consistency. It also freezes beautifully for up to 3 months—just thaw overnight before reheating.
Variations and Customizations
Smoky Pumpkin Soup: Add a pinch of smoked paprika or roast with a few strips of roasted red pepper for a smoky undertone.
Spicy Thai Twist: Mix in red curry paste and use coconut milk for a bold, zesty flavor profile.
Creamy Parmesan Finish: Stir in grated Parmesan and a dollop of cream for a richer, Italian-inspired take.
Ginger and Turmeric Boost: Add fresh ginger and turmeric to enhance warmth and anti-inflammatory benefits.
Apple and Sage Infusion: Blend roasted apple slices with the pumpkin and garnish with fried sage for a fragrant fall variation.
Roasted Carrot Addition: Combine roasted carrots with pumpkin for a slightly sweeter, more layered flavor.
Nutty Garnish: Top with toasted pumpkin seeds or chopped walnuts for a crunchy contrast.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, though roasting fresh pumpkin gives better flavor and texture.
Do I have to remove the pumpkin skin before blending?
No, the skin softens beautifully and adds depth once roasted.
Can I make this soup vegan?
Absolutely—use vegetable broth and coconut milk for a fully plant-based version.
What type of pumpkin works best?
Sugar pumpkins or butternut squash work perfectly due to their sweetness and texture.
How can I thicken the soup naturally?
Let it simmer uncovered to reduce slightly or add a cooked potato before blending.
Can I freeze this soup?
Yes, it freezes very well for up to 3 months.
What can I serve with pumpkin soup?
Crusty bread, garlic toast, or a simple green salad pair beautifully.
How do I make it spicier?
Add a pinch of chili flakes or a drizzle of hot sauce before serving.
Can I roast the pumpkin ahead of time?
Yes, roast it a day ahead and refrigerate until ready to blend.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free.
Conclusion
This No-Peel Roasted Pumpkin Soup transforms a seasonal classic into a stress-free, flavor-packed dish. By skipping the peeling and letting the oven do the work, you preserve both flavor and nutrients. The result is a velvety, comforting bowl of goodness perfect for any cozy evening. Whether you keep it simple or customize it with your favorite spices, this soup is bound to become a staple in your autumn recipe collection.
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