Eucalyptus-Scented Pumpkin and Sweet Potato Soup
Velvety roasted pumpkin and sweet potato soup infused with a subtle hint of eucalyptus, evoking the essence of Australian bush flavors. This australian-inspired soups (vegan) ready in about 65 minutes pairs cubed pumpkin flesh, cubed 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.
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
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.
Frequently asked questions
How long does Eucalyptus-Scented Pumpkin and Sweet Potato Soup take to make?
Total time is about 65 minutes (15 min prep + 50 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 Eucalyptus-Scented Pumpkin and Sweet Potato 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 cubed pumpkin flesh from drying out.
Can I substitute ingredients in Eucalyptus-Scented Pumpkin and Sweet Potato 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 Eucalyptus-Scented Pumpkin and Sweet Potato Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Eucalyptus-Scented Pumpkin and Sweet Potato Soup vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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