Creamy Tasmanian Pepperberry and Pumpkin Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A velvety roasted pumpkin soup with a subtle kick from native Tasmanian pepperberries, finished with coconut cream for richness. This australian-inspired soups (vegetarian) ready in about 55 minutes pairs pumpkin peeled and diced, olive oil, medium yellow 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.

Prep: 15 min Cook: 40 min Serves 4 Australian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 800 g peeled and diced pumpkin with 2 tbsp olive oil and 1/2 tsp salt on a baking tray. Roast for 25 minutes until tender and caramelized at the edges.
  2. Step 2: While pumpkin roasts, heat a large pot over medium heat. Add 2 tbsp olive oil, 1 chopped medium yellow onion, and 2 minced garlic cloves. Sauté for 5-6 minutes until onion is translucent and fragrant.
  3. Step 3: Add the roasted pumpkin to the pot along with 4 cups vegetable broth and 1 tsp ground Tasmanian pepperberries. Bring to a simmer and cook for 10 minutes to blend flavors.
  4. Step 4: Using an immersion blender, puree the soup until smooth and creamy. Stir in 1/2 cup coconut cream, then season with 1 tsp salt and 1/2 tsp black pepper to taste.
  5. Step 5: Serve hot, garnished with 2 tbsp chopped fresh parsley for a fresh contrast.

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Frequently asked questions

How long does Creamy Tasmanian Pepperberry and 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 Creamy Tasmanian Pepperberry and 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 Creamy Tasmanian Pepperberry and 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 Creamy Tasmanian Pepperberry and 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 Creamy Tasmanian Pepperberry and 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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