Wattleseed-Spiced Pumpkin and Sweet Potato Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming soup blending roasted pumpkin and sweet potato with the earthy aroma of wattleseed for a uniquely Australian flavor. This Australian-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs pumpkin, peeled and cubed, sweet potato, peeled and cubed, yellow 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.

Prep: 15 min Cook: 45 min Serves 6 Australian cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 cups peeled pumpkin cubes and 2 cups peeled sweet potato cubes with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 30 minutes until tender and lightly caramelized.
  2. Step 2: While roasting, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 cup chopped yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 1 1/2 tsp ground wattleseed and 1 tsp ground cumin, cooking for 1 minute to release aromas.
  4. Step 4: Add the roasted pumpkin and sweet potato to the pot along with 4 cups vegetable broth, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer 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 for richness and heat through for 2 minutes.
  6. Step 6: Serve hot, garnished with 1/4 cup chopped fresh coriander leaves.

Related recipes