Spiced Pumpkin and Macadamia Nut Soup
A velvety pumpkin soup enriched with roasted macadamia nuts and warm Australian spices, perfect for a comforting starter or light meal. This australian-inspired soups (vegetarian) ready in about 40 minutes pairs butternut pumpkin, peeled and cubed, olive oil, medium (150 g) onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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
- 600 g butternut pumpkin, peeled and cubed
- 2 tbsp olive oil
- 1 medium (150 g) onion, diced
- 3 garlic cloves, minced
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 4 cups vegetable stock
- 1/4 cup, chopped roasted macadamia nuts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cream (optional)
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion (150 g) and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for another 1 minute until fragrant.
- Step 2: Stir in 1 tsp ground coriander and 1/2 tsp ground cumin, cooking for 30 seconds. Add 600 g peeled and cubed butternut pumpkin and 4 cups vegetable stock. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until pumpkin is very tender.
- Step 3: Use an immersion blender to puree the soup until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1/4 cup chopped roasted macadamia nuts and 2 tbsp fresh cream if using. Heat gently for 2 minutes, then serve garnished with extra nuts if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Pumpkin and Macadamia Nut Soup take to make?
Total time is about 40 minutes (15 min prep + 25 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 Spiced Pumpkin and Macadamia Nut 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 olive oil from drying out.
Can I substitute ingredients in Spiced Pumpkin and Macadamia Nut 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 Spiced Pumpkin and Macadamia Nut 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 Spiced Pumpkin and Macadamia Nut 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.
