Wattleseed and Roasted Pumpkin Soup with Toasted Pepitas
A velvety roasted pumpkin soup with the nutty warmth of wattleseed and a crunchy topping of toasted pepitas for texture. This australian-inspired soups (vegetarian) ready in about 60 minutes pairs olive oil, large, 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 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
- 1 medium (about 3 lbs), peeled and cubed butternut pumpkin
- 3 tbsp olive oil
- 1 large, chopped yellow onion
- 3, minced garlic cloves
- 4 cups vegetable stock
- 2 tsp ground wattleseed
- 1 tsp fresh thyme leaves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup pepitas (pumpkin seeds)
- 1/2 cup for garnish (optional) plain Greek yogurt
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 lbs peeled and cubed butternut pumpkin with 2 tbsp olive oil and 1/2 tsp salt on a rimmed baking sheet. Roast for 30-35 minutes until tender and caramelized at the edges.
- Step 2: While pumpkin roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and sauté for 6-7 minutes until softened and translucent.
- Step 3: Add 3 minced garlic cloves and 2 tsp ground wattleseed, cooking for 1 minute until fragrant. Stir in the roasted pumpkin and 4 cups vegetable stock.
- Step 4: Bring the soup to a simmer, add 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Simmer gently for 10 minutes to meld flavors.
- Step 5: Meanwhile, toast 1/4 cup pepitas in a dry skillet over medium heat, shaking frequently for 3-4 minutes until golden and fragrant.
- Step 6: Use an immersion blender to puree the soup until smooth and creamy. Adjust seasoning if needed.
- Step 7: Serve the soup hot with a dollop of 1/2 cup plain Greek yogurt and sprinkle with toasted pepitas for a delightful contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wattleseed and Roasted Pumpkin Soup with Toasted Pepitas 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 Wattleseed and Roasted 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 Wattleseed and Roasted 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 Wattleseed and Roasted 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 Wattleseed and Roasted 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.
