Wattleseed-Spiced Pumpkin and Sweet Potato Soup
A warming soup blending roasted pumpkin and sweet potato with the earthy aroma of wattleseed for a uniquely Australian flavor. This australian-inspired soups (vegetarian) ready in about 60 minutes pairs (about 1 lb) pumpkin, peeled and cubed, medium (1 cup) yellow onion, chopped, garlic cloves, minced 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
- 3 cups (about 1 lb) pumpkin, peeled and cubed
- 2 cups (about 1 lb) sweet potato, peeled and cubed
- 1 medium (1 cup) yellow onion, chopped
- 3 cloves garlic cloves, minced
- 3 tbsp olive oil
- 4 cups vegetable broth
- 1 1/2 tsp ground wattleseed
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup coconut cream
- 1/4 cup, chopped fresh coriander leaves
Instructions
- 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.
- 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.
- Step 3: Stir in 1 1/2 tsp ground wattleseed and 1 tsp ground cumin, cooking for 1 minute to release aromas.
- 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.
- 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.
- Step 6: Serve hot, garnished with 1/4 cup chopped fresh coriander leaves.
Frequently asked questions
How long does Wattleseed-Spiced Pumpkin and Sweet Potato 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 Wattleseed-Spiced Pumpkin and Sweet Potato 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 garlic cloves, minced from drying out.
Can I substitute ingredients in Wattleseed-Spiced Pumpkin and Sweet Potato 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 Wattleseed-Spiced Pumpkin and Sweet Potato 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 Wattleseed-Spiced Pumpkin and Sweet Potato 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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