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