Guide generated from: “No Chop Roast Pumpkin Soup” by Nagi — RecipeTin Eats (Australia's favourite home cook) · 3 min 36 s · No knife, no pot, about 5 minutes of hands-on effort. Facts checked against her written recipe. Tap any step to jump the video there; double-tap left/right halves to skip back/forward 5 seconds.
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🛒 Ingredients — ✓ from Nagi's written recipe
Butternut pumpkin, about 1.5 kg, halved with the skin on — no peeling, no chopping
1 onion (peeled) and 1 whole head of garlic
2 tbsp olive oil, ¾ tsp salt, black pepper
3–4 cups milk (the video shows 2 — start low and thin to taste)
To serve: a drizzle of cream, parsley or thyme, and crusty bread for dunking
🧰 Equipment · ⏱ Timing
A baking tray, a sheet of foil, and any blender or a stick blender — her written recipe confirms a fancy blender is not required
Oven 180°C for 70–80 minutes (from the written recipe — the video doesn't say), then 5 minutes of scooping and blending
Serves 5–6
Prototype: interactive video guide, generated automatically from the YouTube transcript and checked against the written recipe.
Your ticks are saved on this device. Original video & recipe: RecipeTin Eats — youtube.com/watch?v=BGnbwh6LH9M