Pumpkin and Warrigal Greens Soup with Lemon Myrtle
A comforting soup blending roasted pumpkin and native warrigal greens, infused with lemon myrtle for a fresh citrus aroma. This australian-inspired soups (vegetarian) ready in about 55 minutes pairs butternut pumpkin, peeled and cubed, warrigal greens (or spinach), chopped, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.
Ingredients
- 4 cups butternut pumpkin, peeled and cubed
- 2 cups warrigal greens (or spinach), chopped
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cups vegetable broth
- 3 cloves garlic cloves, minced
- 1 tsp lemon myrtle powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup plain Greek yogurt (optional)
Instructions
- Step 1: Preheat oven to 400°F. Toss 4 cups peeled and cubed butternut pumpkin with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
- Step 2: While pumpkin roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sauté for 5 minutes until soft and fragrant.
- Step 3: Add 2 cups chopped warrigal greens and cook for 3 minutes until wilted.
- Step 4: Add the roasted pumpkin to the pot with 4 cups vegetable broth, 1 tsp lemon myrtle powder, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 5: Use an immersion blender to blend the soup until smooth and creamy, or transfer in batches to a blender.
- Step 6: Serve hot with a dollop of 1/2 cup plain Greek yogurt if desired for creaminess and tang.
Frequently asked questions
How long does Pumpkin and Warrigal Greens Soup with Lemon Myrtle 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 Pumpkin and Warrigal Greens Soup with Lemon Myrtle?
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 olive oil from drying out.
Can I substitute ingredients in Pumpkin and Warrigal Greens Soup with Lemon Myrtle?
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 Warrigal Greens Soup with Lemon Myrtle 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 Pumpkin and Warrigal Greens Soup with Lemon Myrtle 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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