Australian Pumpkin and Macadamia Nut Soup
A velvety smooth soup combining roasted pumpkin and crunchy macadamia nuts, finished with a hint of warming nutmeg and fresh thyme. This australian-inspired soups (vegetarian) ready in about 60 minutes pairs peeled and cubed butternut pumpkin, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, peeled and cubed butternut pumpkin
- 3 tbsp olive oil
- 1 medium, diced yellow onion
- 4 cups vegetable stock
- 1/2 cup, chopped macadamia nuts
- 1 tbsp leaves fresh thyme
- 1/4 tsp freshly grated nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup (optional) cream or coconut cream
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 1.5 lbs peeled and cubed butternut pumpkin with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 30-35 minutes until tender and caramelized at the edges.
- Step 2: Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until soft and translucent.
- Step 3: Add the roasted pumpkin to the pot along with 4 cups vegetable stock, 1 tbsp fresh thyme leaves, 1/4 tsp freshly grated nutmeg, 1/2 tsp black pepper, and 1/2 tsp salt. Bring to a simmer and cook for 10 minutes.
- Step 4: Use an immersion blender to puree the soup until smooth and creamy. For extra richness, stir in 1/2 cup cream or coconut cream if desired.
- Step 5: Toast 1/2 cup chopped macadamia nuts in a dry pan over medium heat for 3-4 minutes until golden and fragrant. Sprinkle on top of each bowl before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Australian Pumpkin and Macadamia Nut Soup take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Australian Pumpkin and Macadamia Nut Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Australian Pumpkin and Macadamia Nut Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Australian Pumpkin and Macadamia Nut Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Australian Pumpkin and Macadamia Nut Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
