Creamy Pumpkin and Macadamia Nut Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A velvety soup blending sweet Australian pumpkin with roasted macadamia nuts for a rich, nutty finish. This australian-inspired soups ready in about 40 minutes pairs Australian pumpkin, peeled and cubed, macadamia nuts, roasted and chopped, medium onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 30 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped medium onion and sauté for 5 minutes until translucent and fragrant.
  2. Step 2: Add 4 cups peeled and cubed Australian pumpkin to the pot and stir for 2 minutes to coat in oil and onion flavor.
  3. Step 3: Pour in 4 cups vegetable broth, bring the mixture to a boil, then reduce heat and simmer for 20 minutes until the pumpkin is tender.
  4. Step 4: Remove the pot from heat and carefully blend the soup using an immersion blender or in batches in a blender until smooth and creamy.
  5. Step 5: Stir in 1/2 cup heavy cream and 1 tsp salt plus 1/2 tsp white pepper, then add 1/2 cup roasted chopped macadamia nuts, reserving a few for garnish.
  6. Step 6: Heat gently over low heat for 3 minutes until warmed through, then ladle into bowls and sprinkle with remaining macadamia nuts.

Equipment for this recipe

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Frequently asked questions

How long does Creamy Pumpkin and Macadamia Nut Soup take to make?

Total time is about 40 minutes (10 min prep + 30 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 Creamy Pumpkin and Macadamia Nut 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 medium onion, chopped from drying out.

Can I substitute ingredients in Creamy Pumpkin and Macadamia Nut 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 Creamy Pumpkin and Macadamia Nut 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.

What goes well with Creamy Pumpkin and Macadamia Nut Soup?

Australian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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