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)
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
