Spiced Pumpkin and Wattleseed Soup with Lemon Myrtle Cream
A velvety roasted pumpkin soup accented with aromatic wattleseed and topped with a zesty lemon myrtle-infused cream for a warming Australian-inspired starter. This australian-inspired soups ready in about 55 minutes pairs butternut pumpkin, peeled and cubed, olive oil, medium onion, chopped 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 butternut pumpkin, peeled and cubed
- 3 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 4 cups vegetable broth
- 1 tsp ground wattleseed
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 1/2 tsp lemon myrtle powder
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Preheat oven to 425°F. Toss 4 cups peeled and cubed butternut pumpkin with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 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 chopped medium onion and 3 minced garlic cloves, sauté for 5 minutes until soft and fragrant.
- Step 3: Add 1 tsp ground wattleseed, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp black pepper to the pot, cooking for 1 minute to toast the spices.
- Step 4: Add the roasted pumpkin and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 5: Use an immersion blender to purée the soup until smooth and creamy.
- Step 6: In a small bowl, whisk together 1/2 cup heavy cream, 1/2 tsp lemon myrtle powder, and 1 tbsp fresh lemon juice until combined.
- Step 7: Serve the soup hot, drizzling the lemon myrtle cream on top for a bright and aromatic finish.
Frequently asked questions
How long does Spiced 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 Spiced 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 Spiced 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 Spiced Pumpkin and Wattleseed Soup with Lemon Myrtle Cream 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.
What goes well with Spiced Pumpkin and Wattleseed Soup with Lemon Myrtle Cream?
Australian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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