Tasmanian Pepperberry-Spiced Pumpkin Soup
A velvety pumpkin soup infused with native Tasmanian pepperberry for a subtle spicy kick paired with creamy roasted pumpkin. This australian-inspired soups (vegetarian) ready in about 65 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 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
- 4 cups butternut pumpkin, peeled and cubed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 tsp Tasmanian pepperberry, ground
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup coconut cream
Instructions
- Step 1: Preheat oven to 400°F. Toss 4 cups peeled and cubed 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 slightly caramelized.
- Step 2: While pumpkin roasts, heat 2 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 the roasted pumpkin, 4 cups vegetable broth, 1 tsp ground Tasmanian pepperberry, 1 tbsp fresh thyme leaves, 1/2 tsp black pepper, and 1/2 tsp salt. Bring to a boil, then simmer for 15 minutes.
- Step 4: Use an immersion blender to puree the soup until smooth and creamy. Stir in 1/2 cup coconut cream and heat gently for 3 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tasmanian Pepperberry-Spiced Pumpkin Soup take to make?
Total time is about 65 minutes (15 min prep + 50 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 Tasmanian Pepperberry-Spiced Pumpkin 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 Tasmanian Pepperberry-Spiced Pumpkin 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 Tasmanian Pepperberry-Spiced Pumpkin Soup 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 Tasmanian Pepperberry-Spiced Pumpkin 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.
