Pumpkin Wattleseed Soup
Pumpkin Wattleseed Soup combines caramelized pumpkin, earthy Australian wattleseed, and creamy coconut milk. Air-frying the pumpkin develops deeper flavor before the soup is blended until velvety smooth.
Equipment
- Dutch oven
- Immersion blender
- ladle,
- Measuring cups
- Measuring spoons
- Mixing bowl
- vegetable peeler
- Wooden spoon
Ingredients
- 700 g pumpkin peeled, seeded, and cubed
- 1 small onion chopped
- 2 garlic cloves minced
- 2 teaspoons wattleseed
- 2¾ cups vegetable broth
- ⅔ cup coconut milk
- 1½ tablespoons olive oil divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the air fryer to 200°C (392°F) for 3 minutes.
- Combine the pumpkin with ½ tablespoon olive oil in a mixing bowl.
- Toss until the pumpkin is lightly coated.
- Arrange the pumpkin in the air fryer basket in a single layer.
- Air fry for 20–25 minutes until tender and caramelized.
- Shake the basket halfway through cooking.
- Cook in batches when necessary to avoid overcrowding.
- Heat the remaining olive oil in a Dutch oven over medium heat.
- Add the onion and cook for 3 minutes.
- Add the garlic and cook for 30 seconds.
- Add the roasted pumpkin, wattleseed, and vegetable broth.
- Bring the soup to a gentle simmer.
- Cook for 10 minutes.
- Blend the soup with an immersion blender until smooth.
- Stir in the coconut milk, salt, and black pepper.
- Simmer for another 5 minutes.
- Divide the soup among 4 bowls and serve hot.
Notes & Wine Advice
Serving Suggestions
Serve the soup with crusty bread, toasted seeds, fresh herbs, or a spoonful of coconut cream. It also works well as a starter before a larger meal. Browse our Soup recipes and Bread recipes for suitable accompaniments.Recipe Notes
Cut the pumpkin into evenly sized cubes so the pieces cook at the same rate. Wattleseed has a concentrated nutty, roasted flavor, so measure it carefully. Use roasted and ground wattleseed intended for culinary use. Blend cautiously while the soup is hot.Variations
Add ground cumin, ginger, chili flakes, or smoked paprika for extra warmth. Replace some of the coconut milk with additional broth for a lighter soup. Carrot or sweet potato can replace part of the pumpkin. Explore our Spices & Seasoning recipes and Australian recipes for more ideas.Wine Advice
A lightly oaked Chardonnay complements the creamy coconut milk and roasted pumpkin. An aromatic Viognier pairs well with the earthy wattleseed.Nutrition values
Calories: 192 kcal | Carbohydrates: 24 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 7 g | Sodium: 620 mg | Sugar: 9 g