Pumpkin Soup without Cream

This no-cream pumpkin soup requires no chopping or boiling. Just roast, blend, enjoy!

A healthy pumpkin soup without cream made by roasting whole fresh pumpkin. A smooth and creamy no-cream soup!

Ingredients for no cream pumpkin soup

Pumpkin, bell pepper, onion, garlic, cumin and  pumpkin seeds, salt and pepper.

Cut the pumpkin in half and scrape out the seeds. There's no need to peel or chop the pumpkin!

Step 1: Prepare

Cut off the head of the garlic and peel the onion. Spray olive oil on the pepper, onion and garlic. Place all the vegetables on a baking sheet.

Wrap the garlic in a piece of aluminium foil. Place the pumpkin, pepper, onion and garlic on a baking sheet. Roast in the oven.

Step 2: Roast

Cover the roasted bell pepper with a large glass bowl. This will enable the bell pepper to "sweat". Squeeze garlic out of the peel.

Turn off the oven and place pumpkin seeds in the warm oven. The heat in the switched-off oven is enough to toast the seeds.

Scoop out the flesh from the pumpkin halves. Remove the dry outer layer from the onion. Squeeze out garlic from the pod.

Step 3: Blend

Once the bell pepper is cool enough to handle, peel it and remove the seeds. Tear the pepper roughly into chunks.

Place the scooped out pumpkin pulp, pieces of bell pepper, onions and garlic in a blender jar.

Add cumin, pepper, salt and required amount of water. Blend the vegetables and spices until you get a smooth puree.

Pour the soup into individual soup bowls and heat-up in the  microwave, if required. This pumpkin soup without stock can also be served cold.

Garnish the no-cream pumpkin soup with toasted pumpkin seeds and cilantro.

The easiest dairy-free pumpkin soup without stock! No-chop, no-saute,  no-boil!

A sweet and spicy side dish made with fresh pumpkin and topped with crunchy coconut. 

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Savory Mashed Pumpkin (With Coconut)