Spiced Wattleseed Pumpkin Soup with Toasted Pepitas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy soup blending roasted pumpkin and earthy wattleseed, garnished with crunchy toasted pepitas for texture and flavor. This australian-inspired soups (vegetarian) ready in about 55 minutes pairs olive oil, medium, chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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.

Prep: 15 min Cook: 40 min Serves 6 Australian cuisine 190 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 lbs peeled and diced butternut pumpkin with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 30 minutes until tender and caramelized.
  2. Step 2: Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 chopped medium yellow onion and sauté for 5 minutes until translucent.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp wattleseed powder, cooking for 1 minute until fragrant.
  4. Step 4: Add the roasted pumpkin to the pot along with 4 cups vegetable stock, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 10 minutes.
  5. Step 5: Using an immersion blender, puree the soup until smooth. Stir in 1 cup coconut milk and warm through for 3 minutes.
  6. Step 6: In a small dry pan over medium heat, toast 1/4 cup pepitas for 3-4 minutes until golden and fragrant.
  7. Step 7: Serve the soup garnished with toasted pepitas and 2 tbsp chopped fresh coriander.

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Frequently asked questions

How long does Spiced 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 Spiced 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 Spiced 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 Spiced 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 Spiced 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.

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