Veggie-Packed Pumpkin and Wattleseed Soup
A creamy roasted pumpkin soup infused with nutty wattleseed and a hint of ginger, garnished with toasted seeds. This australian-inspired soups (vegetarian) ready in about 50 minutes pairs butternut pumpkin, peeled and cubed, olive oil, large onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 large onion, chopped
- 1 tbsp fresh ginger, grated
- 4 cups vegetable broth
- 1 tbsp ground wattleseed
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup toasted pumpkin seeds
- 1/4 cup coconut cream
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 4 cups peeled and cubed butternut pumpkin with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- Step 2: While pumpkin roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large chopped onion and 1 tbsp grated fresh ginger. Sauté for 5 minutes until translucent and fragrant.
- Step 3: Add the roasted pumpkin to the pot along with 4 cups vegetable broth, 1 tbsp ground wattleseed, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 10 minutes to blend flavors.
- Step 4: Using an immersion blender, puree the soup until smooth and creamy. Stir in 1/4 cup coconut cream for richness.
- Step 5: Serve the soup hot, garnished with 1/4 cup toasted pumpkin seeds for texture and a drizzle of coconut cream if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Veggie-Packed Pumpkin and Wattleseed Soup take to make?
Total time is about 50 minutes (10 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 Veggie-Packed Pumpkin and Wattleseed 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 Veggie-Packed Pumpkin and Wattleseed 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 Veggie-Packed Pumpkin and Wattleseed 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 Veggie-Packed Pumpkin and Wattleseed 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.
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