Eucalyptus-Scented Pumpkin and Sweet Potato Soup

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Velvety roasted pumpkin and sweet potato soup infused with a subtle hint of eucalyptus, evoking the essence of Australian bush flavors. This Australian-inspired soup recipe (vegan), ready in about 65 minutes, pairs pumpkin flesh, sweet potato, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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: 50 min Serves 6 Australian cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 cups cubed pumpkin flesh
2 cups cubed sweet potato
3 tbsp olive oil
1 medium diced yellow onion
3 minced garlic cloves
4 cups vegetable broth
1 tsp crushed dried eucalyptus leaves
1/4 tsp ground nutmeg
1 1/2 tsp sea salt
1/2 tsp black pepper
1/2 cup coconut cream
2 tbsp chopped for garnish fresh chives

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 3 cups cubed pumpkin and 2 cups cubed sweet potato with 2 tbsp olive oil and 1/2 tsp sea salt on a baking sheet. Roast for 30 minutes until soft and caramelized.
Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves; sauté for 5 minutes until translucent and fragrant.
Step 3: Add the roasted pumpkin, sweet potato, 4 cups vegetable broth, 1 tsp crushed dried eucalyptus leaves, 1/4 tsp ground nutmeg, 1 tsp sea salt, and 1/2 tsp black pepper to the pot.
Step 4: Bring to a simmer and cook uncovered for 15 minutes to meld flavors.
Step 5: Use an immersion blender to puree the soup until smooth and creamy.
Step 6: Stir in 1/2 cup coconut cream and heat gently for 3 more minutes.
Step 7: Serve hot, garnished with 2 tbsp chopped fresh chives.