Roasted Pumpkin and Kakadu Plum Soup
A warming soup featuring roasted Australian pumpkin with the tart brightness of native Kakadu plum, balanced with creamy coconut milk. This australian-inspired soups ready in about 60 minutes pairs peeled and cubed butternut pumpkin, divided olive oil, large diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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
- 2 lbs peeled and cubed butternut pumpkin
- 3 tbsp divided olive oil
- 1 large diced onion
- 4 minced garlic cloves
- 1 tbsp grated fresh ginger
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp Kakadu plum powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped for garnish fresh coriander
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 lbs peeled and cubed butternut pumpkin with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 30-35 minutes until tender and lightly caramelized.
- Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 large diced onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5-6 minutes until onion is translucent and fragrant.
- Step 3: Add the roasted pumpkin to the pot along with 4 cups vegetable broth. Bring to a simmer and cook for 10 minutes to meld flavors.
- Step 4: Use an immersion blender to puree the soup until smooth. Stir in 1 cup coconut milk, 1 tsp Kakadu plum powder, 1/2 tsp black pepper, and adjust salt to 1 tsp total.
- Step 5: Heat through for 3 minutes, then ladle into bowls and garnish with 2 tbsp chopped fresh coriander before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Pumpkin and Kakadu Plum Soup 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 Roasted Pumpkin and Kakadu Plum 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 divided olive oil from drying out.
Can I substitute ingredients in Roasted Pumpkin and Kakadu Plum 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 Roasted Pumpkin and Kakadu Plum 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.
What goes well with Roasted Pumpkin and Kakadu Plum Soup?
Australian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
