Bush-Spiced Pumpkin Soup with Lemon Myrtle Cream
Smooth roasted pumpkin soup infused with native Australian bush spices and topped with a tangy lemon myrtle-infused cream garnish for a warming starter. This australian-inspired soups (vegetarian) ready in about 55 minutes pairs peeled and cubed butternut pumpkin, olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 2 lbs, peeled and cubed butternut pumpkin
- 3 tbsp olive oil
- 1 medium, diced onion
- 4 cups vegetable stock
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground wattleseed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 1/2 tsp lemon myrtle powder
- 2 tbsp, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Toss 2 lbs peeled and cubed butternut pumpkin with 2 tbsp olive oil and 1 tsp salt, then spread on a baking tray.
- Step 2: Roast pumpkin for 25-30 minutes until tender and caramelized around edges, stirring halfway through.
- Step 3: While pumpkin roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent.
- Step 4: Add 1 tsp ground coriander, 1 tsp ground cumin, and 1/2 tsp ground wattleseed to the onions, stirring for 1 minute until fragrant.
- Step 5: Add the roasted pumpkin and 4 cups vegetable stock to the pot. Bring to a simmer and cook for 10 minutes to blend flavors.
- Step 6: Use an immersion blender or transfer to a blender to puree soup until smooth. Return to pot and season with 1/2 tsp black pepper.
- Step 7: In a small bowl, whisk 1/2 cup heavy cream with 1/2 tsp lemon myrtle powder until combined.
- Step 8: Serve the soup hot, drizzled with lemon myrtle cream and garnished with 2 tbsp chopped fresh parsley for a bright finish.
Frequently asked questions
How long does Bush-Spiced Pumpkin Soup with Lemon Myrtle Cream take to make?
Total time is about 55 minutes (15 min prep + 40 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 Bush-Spiced Pumpkin Soup with Lemon Myrtle Cream?
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 Bush-Spiced Pumpkin Soup with Lemon Myrtle Cream?
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 Bush-Spiced Pumpkin Soup with Lemon Myrtle Cream 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 Bush-Spiced Pumpkin Soup with Lemon Myrtle Cream 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.
