Creamy Pumpkin and Kakadu Plum Soup

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A velvety pumpkin soup enriched with native Kakadu plum puree, offering a subtle tartness balanced by smooth creaminess, perfect for a comforting Australian-inspired meal. This Australian-inspired soup recipe (vegetarian), ready in about 35 minutes, pairs pumpkin puree, onion, garlic cloves 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

• 4 cups pumpkin puree
• 1 medium, diced onion
• 3, minced garlic cloves
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp Kakadu plum puree
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp, freshly ground black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 5-6 minutes until the onions are translucent and fragrant.
2. Step 2: Stir in 4 cups pumpkin puree and 3 cups vegetable broth, bringing the mixture to a gentle boil. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
3. Step 3: Remove the pot from heat and puree the soup with an immersion blender until smooth and creamy.
4. Step 4: Stir in 1/2 cup heavy cream and 2 tbsp Kakadu plum puree, mixing well to combine and warm through for 2 minutes.
5. Step 5: Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper to taste before serving hot, garnished with a swirl of cream if desired.