Smoked Wattleseed Pumpkin Soup with Toasted Pepitas
A velvety pumpkin soup infused with smoky wattleseed and topped with crunchy toasted pepitas for an earthy, comforting Australian autumn dish. This australian-inspired soups (vegetarian) ready in about 55 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves 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
- 1 kg, peeled and diced into 1-inch cubes butternut pumpkin
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 4 cups vegetable broth
- 1 tbsp ground wattleseed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup, for serving (optional) fresh cream
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 kg peeled and diced butternut pumpkin with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Step 2: While pumpkin roasts, heat a large pot over medium heat. Add 2 tbsp olive oil, then sauté 1 medium diced yellow onion and 3 minced garlic cloves for 5 minutes until softened and fragrant.
- Step 3: Add the roasted pumpkin to the pot along with 4 cups vegetable broth, 1 tbsp ground wattleseed, 1/2 tsp black pepper, and remaining 1/2 tsp salt. Bring to a boil, then reduce to a simmer for 10 minutes.
- Step 4: Use an immersion blender to puree the soup until smooth and velvety. Adjust seasoning if needed.
- Step 5: In a small dry skillet, toast 1/4 cup pepitas over medium heat for 3-4 minutes until lightly browned and fragrant.
- Step 6: Serve the soup hot, garnished with toasted pepitas and a swirl of 1/4 cup fresh cream if desired.
Frequently asked questions
How long does Smoked Wattleseed Pumpkin Soup with Toasted Pepitas 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 Smoked Wattleseed Pumpkin Soup with Toasted Pepitas?
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 Smoked Wattleseed Pumpkin Soup with Toasted Pepitas?
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 Smoked Wattleseed Pumpkin Soup with Toasted Pepitas 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 Smoked Wattleseed Pumpkin Soup with Toasted Pepitas 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.
