Australian Pumpkin Soup
In short: A velvety soup of roasted butternut or kabocha pumpkin with onion and a swirl of cream, a cool-weather classic across Australia. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 230 kcal
Pumpkin soup is a winter staple in Australian homes, often made with leftover roast pumpkin or whichever variety is cheapest at the market. Pumpkin is treated as a savory vegetable here, and types such as Queensland blue and butternut give a dense, sweet flesh. Roasting the pumpkin first deepens the flavor, and a small potato makes the soup silky without needing much cream.
Instructions
- Heat the oven to 200°C (400°F). Toss the pumpkin with the olive oil and half the salt on a large tray and roast for 30 minutes, until tender with browned edges.
- While the pumpkin roasts, melt the butter in a large pot over medium heat. Cook the onion for 8 minutes until soft, then add the garlic and cook for 1 minute.
- Add the potato, stock, nutmeg and roasted pumpkin. Bring to a boil, then simmer for 15 minutes, until the potato is very soft.
- Blend until completely smooth, using a stick blender or a blender in batches. Be careful with hot liquid and do not fill the jug more than half.
- Return the soup to the pot, stir in the cream and the remaining salt, and season with pepper. Reheat gently without boiling.
- Ladle into bowls and top with a swirl of cream, black pepper and toasted pumpkin seeds if you like.
Tips
- For a dairy-free soup, stir in coconut milk instead of the cream and finish with a squeeze of lime juice.
- Add 1 tsp curry powder or ground cumin with the onion for a spiced version, and serve it with crusty bread for dipping.
Questions and answers
Can I freeze pumpkin soup?
Yes, ideally before adding the cream. Freeze in portions for up to 3 months, thaw overnight, then reheat and stir in the cream.
Which pumpkin is best for soup?
Butternut, kabocha and Queensland blue are sweet and smooth. Avoid carving pumpkins, which are watery and make a thin, bland soup.
How do I make the soup thicker or thinner?
Simmer it uncovered for 10 minutes to thicken it. To thin it, add stock or water a splash at a time.
How long does it take to make Australian Pumpkin Soup?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Australian Pumpkin Soup?
About 230 kcal per serving, with 4 g of protein, 18 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 230 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 18 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
