Bush Tomato and Roasted Pumpkin Soup
A warming, earthy soup featuring roasted pumpkin blended with tangy bush tomatoes and aromatic native spices. This australian-inspired soups (vegetarian) ready in about 55 minutes pairs pumpkin, peeled and diced, olive oil, medium onion, chopped 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 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
- 600 g pumpkin, peeled and diced
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1/4 cup dried bush tomatoes (or sun-dried tomatoes), chopped
- 4 cups vegetable stock
- 1 tsp ground wattleseed
- 1/2 tsp dried lemon myrtle
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup fresh cream (optional)
Instructions
- Step 1: Preheat oven to 400°F. Toss 600 g peeled and diced pumpkin with 1 tbsp olive oil and spread on a baking sheet. Roast for 25-30 minutes until tender and caramelized at the edges.
- Step 2: In a large pot, heat remaining 1 tbsp olive oil over medium heat. Add 1 chopped medium onion and 3 minced garlic cloves, sauté for 5 minutes until soft and fragrant.
- Step 3: Add 1/4 cup chopped dried bush tomatoes, 1 tsp ground wattleseed, and 1/2 tsp dried lemon myrtle. Stir and cook for 2 minutes to release aromas.
- Step 4: Add the roasted pumpkin and 4 cups vegetable stock to the pot. Bring to a simmer and cook for 10 minutes.
- Step 5: Using an immersion blender, puree the soup until smooth and creamy. Season with 1 tsp sea salt and 1/2 tsp black pepper.
- Step 6: Optional: stir in 1/4 cup fresh cream for richness before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bush Tomato and Roasted Pumpkin Soup take to make?
Total time is about 55 minutes (10 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 Bush Tomato and Roasted Pumpkin 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 pumpkin, peeled and diced from drying out.
Can I substitute ingredients in Bush Tomato and Roasted Pumpkin 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 Bush Tomato and Roasted Pumpkin 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 Bush Tomato and Roasted Pumpkin 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.
