Charred Wattleseed and Eucalyptus Pumpkin Soup
A warming roasted pumpkin soup infused with charred wattleseed and eucalyptus for an earthy Australian twist. This australian-inspired soups (vegetarian) ready in about 55 minutes pairs butternut pumpkin, peeled and cubed, olive oil, large yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 4 cups butternut pumpkin, peeled and cubed
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 tsp ground wattleseed
- 1 tsp, crushed dried eucalyptus leaves
- 1 tsp fresh thyme leaves
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup coconut cream
- 1/4 cup toasted pumpkin seeds
Instructions
- Step 1: Preheat oven to 425°F. Toss 4 cups peeled and cubed butternut pumpkin with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
- Step 2: While pumpkin roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and sauté for 6-7 minutes until translucent.
- Step 3: Stir in 3 minced garlic cloves, 2 tsp ground wattleseed, 1 tsp crushed dried eucalyptus leaves, and 1 tsp fresh thyme leaves. Cook for 1-2 minutes until fragrant.
- Step 4: Add roasted pumpkin to the pot along with 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 5: Remove from heat and blend the soup in batches using an immersion blender or regular blender until smooth and creamy.
- Step 6: Stir in 1/2 cup coconut cream for richness and adjust seasoning with additional salt and pepper if needed.
- Step 7: Serve hot garnished with 1/4 cup toasted pumpkin seeds for crunch.
Frequently asked questions
How long does Charred Wattleseed and Eucalyptus Pumpkin Soup 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 Charred Wattleseed and Eucalyptus 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 olive oil from drying out.
Can I substitute ingredients in Charred Wattleseed and Eucalyptus 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 Charred Wattleseed and Eucalyptus 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 Charred Wattleseed and Eucalyptus 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.
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