Aussie Pumpkin Soup
A creamy and comforting butternut pumpkin soup, a beloved winter staple in Australian homes. This recipe is simple to make and perfect for a chilly evening.
🧂 Ingredients
- 1 kg (about 2.2 lbs) Butternut pumpkin
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 cloves Garlic
- 1 litre (about 4 cups) Vegetable or chicken stock
- 100 ml (about 1/2 cup) Heavy cream
- 1/2 teaspoon Ground nutmeg
- to taste Salt
- freshly ground, to taste Black pepper
- for serving (optional) Crusty bread
- for garnish (optional) Toasted pumpkin seeds
👨🍳 Instructions
- 1
Prepare the pumpkin: Preheat your oven to 200°C (400°F). Toss the cubed butternut pumpkin with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized. This step is optional but enhances flavour.
⏱️ 25 minutes (roasting) - 2
Sauté aromatics: Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat (180°C / 350°F). Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 8 minutes - 3
Simmer the soup: Add the roasted pumpkin cubes (or raw if not roasting) and the stock to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the pumpkin is very tender and easily pierced with a fork.
⏱️ 25 minutes - 4
Blend the soup: Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot. Blend until completely smooth and creamy. Be cautious when blending hot liquids; do not overfill the blender and ensure the lid is secure.
⏱️ 5 minutes - 5
Finish and season: Return the blended soup to the pot (if using a standard blender). Stir in the heavy cream and ground nutmeg. Heat gently over low heat until warmed through – do not boil. Taste and season generously with salt and freshly ground black pepper.
⏱️ 3 minutes - 6
Serve: Ladle the hot soup into bowls. Garnish with a swirl of extra cream, a sprinkle of nutmeg, or toasted pumpkin seeds if desired. Serve immediately with warm, crusty bread for dipping.
⏱️ 2 minutes
💡 Pro Tips
- ✓Roasting the pumpkin before adding it to the soup caramelizes its sugars, adding a deeper, richer flavour and a slight sweetness.
- ✓For a smoother soup, you can strain it through a fine-mesh sieve after blending.
- ✓Adjust the amount of nutmeg to your preference; a little goes a long way.
- ✓This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add 1-2 teaspoons of curry powder or a pinch of cayenne pepper along with the garlic for a spicy kick.
- Add a 2-3 cm (1 inch) piece of fresh ginger, grated, along with the garlic for a warming, zesty flavour.