Spiced Pumpkin and Macadamia Nut Soup

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A velvety pumpkin soup enriched with roasted macadamia nuts and warm Australian spices, perfect for a comforting starter or light meal. This Australian-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs butternut pumpkin, peeled and cubed, olive oil, 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.

Prep: 15 min Cook: 25 min Serves 4 Australian cuisine 200 cal/serving

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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)

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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.