Pumpkin and Kakadu Plum Soup with Roasted Pepper
A velvety pumpkin soup brightened by tart Kakadu plum and smoky roasted red peppers, showcasing Australia's native ingredients. This australian-inspired soups (vegetarian) ready in about 60 minutes pairs large red bell peppers, olive oil, medium onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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
- 4 cups (600 g) butternut pumpkin, peeled and cubed
- 2 large red bell peppers
- 3 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 4 cups (1 L) vegetable broth
- 1 tbsp Kakadu plum powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup fresh cream (optional)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Cut 2 large red bell peppers in half, remove seeds, and place cut side down on a baking sheet lined with foil. Roast for 25 minutes until skins are charred and blistered.
- Step 2: While peppers roast, heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
- Step 3: Add 4 cups peeled and cubed butternut pumpkin to the pot and stir for 2 minutes to coat with oil and aromatics.
- Step 4: Pour in 4 cups vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until pumpkin is tender.
- Step 5: Remove roasted peppers from oven, let cool slightly, then peel off skins and chop roughly.
- Step 6: Using an immersion blender, puree the soup until smooth. Stir in the chopped roasted peppers, 1 tbsp Kakadu plum powder, 1 tsp sea salt, and 1/2 tsp black pepper. Heat through for 3 minutes.
- Step 7: Optionally swirl in 1/4 cup fresh cream before serving for a richer texture.
Frequently asked questions
How long does Pumpkin and Kakadu Plum Soup with Roasted Pepper take to make?
Total time is about 60 minutes (15 min prep + 45 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 Pumpkin and Kakadu Plum Soup with Roasted Pepper?
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 large red bell peppers from drying out.
Can I substitute ingredients in Pumpkin and Kakadu Plum Soup with Roasted Pepper?
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 Pumpkin and Kakadu Plum Soup with Roasted Pepper 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 Pumpkin and Kakadu Plum Soup with Roasted Pepper 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.
