Wattleseed-Spiced Pumpkin Soup with Lemon Myrtle Cream
A creamy, velvety pumpkin soup infused with earthy wattleseed and topped with a bright, herbaceous lemon myrtle cream swirl. This australian-inspired soups (vegetarian) ready in about 40 minutes pairs (about 1 lb) pumpkin, peeled and cubed, medium 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 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 (about 1 lb) pumpkin, peeled and cubed
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 2 tsp ground wattleseed
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 1/2 tsp lemon myrtle powder
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped medium yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
- Step 2: Add 4 cups peeled and cubed pumpkin, 2 tsp ground wattleseed, 1 tsp sea salt, and 1/2 tsp black pepper. Stir to coat the pumpkin in spices.
- Step 3: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat and simmer gently for 20 minutes until pumpkin is tender.
- Step 4: Remove from heat and use an immersion blender to puree the soup until smooth and creamy.
- Step 5: In a small bowl, whisk 1/2 cup heavy cream with 1/2 tsp lemon myrtle powder until combined.
- Step 6: Ladle soup into bowls and swirl a spoonful of lemon myrtle cream on top for a refreshing herbal finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wattleseed-Spiced Pumpkin Soup with Lemon Myrtle Cream take to make?
Total time is about 40 minutes (10 min prep + 30 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 Soup with Lemon Myrtle Cream?
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 medium yellow onion, chopped from drying out.
Can I substitute ingredients in Wattleseed-Spiced Pumpkin Soup with Lemon Myrtle Cream?
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 Soup with Lemon Myrtle Cream 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 Wattleseed-Spiced Pumpkin Soup with Lemon Myrtle Cream 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.
