Bush-Spiced Pumpkin and Wattleseed Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

A velvety pumpkin soup infused with earthy wattleseed and warming native spices, perfect for cozy Australian autumn evenings. This Australian-inspired soup recipe (vegetarian, gluten free), ready in about 45 minutes, pairs pumpkin, peeled and cubed, yellow onion, diced, carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 4 cups pumpkin, peeled and cubed
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 tbsp ground wattleseed
• 1 tsp ground coriander
• 4 cups vegetable stock
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 1/4 cup Greek yogurt for garnish

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 1 diced carrot, and 1 diced celery stalk, sautéing for 5-6 minutes until softened and fragrant.
2. Step 2: Stir in 1 tbsp ground wattleseed and 1 tsp ground coriander, cooking for 1 minute until the spices bloom.
3. Step 3: Add 4 cups peeled and cubed pumpkin and 4 cups vegetable stock, bringing to a boil. Reduce heat to low and simmer for 20 minutes until pumpkin is tender.
4. Step 4: Use an immersion blender to puree the soup until smooth and creamy. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice, stirring well to balance flavors.
5. Step 5: Serve hot, garnished with 1/4 cup Greek yogurt for a cooling contrast.