Roasted Pumpkin and Wattleseed Soup with Lemon Myrtle Cream
A warming Australian-inspired soup combining sweet roasted pumpkin and earthy wattleseed, finished with a creamy swirl infused with lemon myrtle. This australian-inspired soups (vegetarian) ready in about 55 minutes pairs peeled and cubed butternut pumpkin, olive oil, medium, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 olive oil
- 1 medium, chopped yellow onion
- 3, minced garlic cloves
- 4 cups vegetable broth
- 1 tbsp ground wattleseed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 1/2 tsp lemon myrtle powder
- 2 tbsp, chopped fresh chives
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 lbs peeled and cubed butternut pumpkin with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- Step 2: While pumpkin roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook 1 minute until fragrant.
- Step 3: Add the roasted pumpkin, 4 cups vegetable broth, 1 tbsp ground wattleseed, 1/2 tsp black pepper, and remaining 1/2 tsp salt to the pot. Bring to a simmer and cook for 10 minutes.
- Step 4: Use an immersion blender to purée the soup until smooth and creamy. Adjust seasoning if needed.
- Step 5: In a small bowl, whisk 1/2 cup heavy cream with 1/2 tsp lemon myrtle powder. Ladle soup into bowls and drizzle lemon myrtle cream on top. Garnish with 2 tbsp chopped fresh chives before serving.
Frequently asked questions
How long does Roasted Pumpkin and Wattleseed Soup with Lemon Myrtle Cream 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 Wattleseed Soup with Lemon Myrtle Cream?
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 Roasted Pumpkin and Wattleseed Soup with Lemon Myrtle Cream?
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 Wattleseed Soup with Lemon Myrtle Cream 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 Roasted Pumpkin and Wattleseed Soup with Lemon Myrtle Cream 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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