Roasted Pumpkin and Warrigal Greens Soup
A warming soup that blends sweet roasted Australian pumpkin with peppery warrigal greens, finished with a drizzle of lemon myrtle-infused cream. This australian-inspired soups (vegetarian) ready in about 55 minutes pairs warrigal greens, chopped, olive oil, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 (about 1.5 lbs) Australian pumpkin, peeled and cubed
- 2 cups warrigal greens, chopped
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups vegetable broth
- 1 tsp lemon myrtle powder
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 4 cups peeled and cubed Australian pumpkin with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25-30 minutes, turning halfway, until pumpkin is tender and caramelized.
- Step 2: While pumpkin roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 5-6 minutes until softened and fragrant.
- Step 3: Add 2 cups chopped warrigal greens to the pot and cook for 2-3 minutes until wilted.
- Step 4: Add the roasted pumpkin to the pot along with 4 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon myrtle powder. Bring to a simmer and cook for 10 minutes.
- Step 5: Use an immersion blender to puree the soup until smooth and creamy. Stir in 1/2 cup heavy cream and heat through for 2 minutes without boiling.
- Step 6: Serve hot, optionally garnished with a drizzle of cream or extra lemon myrtle for a fragrant finish.
Frequently asked questions
How long does Roasted Pumpkin and Warrigal Greens Soup 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 Roasted Pumpkin and Warrigal Greens 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 warrigal greens, chopped from drying out.
Can I substitute ingredients in Roasted Pumpkin and Warrigal Greens 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 Warrigal Greens Soup 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 Roasted Pumpkin and Warrigal Greens Soup 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.
