Wattle Seed and Wattleseed-Spiced Pumpkin Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A velvety roasted pumpkin soup accented with ground wattleseed for a warm, nutty Australian twist. This australian-inspired soups (vegetarian) ready in about 60 minutes pairs peeled and cubed pumpkin, olive oil, medium, chopped yellow onion 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.

Prep: 15 min Cook: 45 min Serves 6 Australian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 lbs peeled and cubed pumpkin with 2 tbsp olive oil and 1 tsp salt on a baking sheet. Roast for 30-35 minutes until tender and caramelized at edges.
  2. Step 2: While pumpkin roasts, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion, 1 large chopped carrot, and 3 minced garlic cloves. Sauté for 7-8 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tsp ground wattleseed and cook for 1 minute to release its nutty aroma.
  4. Step 4: Add the roasted pumpkin to the pot along with 4 cups vegetable broth, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Bring to a simmer and cook for 10 minutes.
  5. Step 5: Use an immersion blender to puree the soup until smooth and creamy. Stir in 1/2 cup coconut cream and warm through for 2-3 minutes.
  6. Step 6: Adjust seasoning to taste and serve hot, garnished with extra thyme leaves or a swirl of coconut cream.

Equipment for this recipe

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Frequently asked questions

How long does Wattle Seed and Wattleseed-Spiced Pumpkin Soup take to make?

Total time is about 60 minutes (15 min prep + 45 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 Wattle Seed and Wattleseed-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 peeled and cubed pumpkin from drying out.

Can I substitute ingredients in Wattle Seed and Wattleseed-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 Wattle Seed and Wattleseed-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 Wattle Seed and Wattleseed-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.

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