Creamy Pumpkin Soup from Australia
Transport your taste buds Down Under with this rich and velvety Creamy Pumpkin Soup from Australia, a comforting dish that embraces the natural sweetness of butternut pumpkin. Perfectly spiced with a hint of nutmeg and balanced by the creaminess of heavy cream, this soup is both luxurious and wholesome. Crafted with simple ingredients like onion, garlic, and vegetable stock, it’s an easy-to-make recipe that delivers gourmet results in just under an hour. Garnished with fresh parsley or chives and served alongside crusty bread, this warm and satisfying delight is ideal for cozy evenings or elegant starters. Whether you’re indulging in its smooth texture or savoring its earthy flavors, this Australian classic is sure to impress.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 kg butternut pumpkin (or any other variety of pumpkin)
- 2 tablespoons olive oil
- 1 medium (chopped) onion
- 2 (minced) garlic cloves
- 750 ml vegetable stock
- 250 ml heavy cream
- 0.5 teaspoons ground nutmeg
- 1 teaspoons (or to taste) salt
- 0.5 teaspoons black pepper
- 1 tablespoon (chopped) fresh parsley or chives (optional, for garnish)
- 4 slices crusty bread (optional, for serving)
Instructions
Peel the pumpkin, remove the seeds, and cut it into small chunks.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 2-3 minutes, until translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the pumpkin chunks to the pot and stir to coat them in the oil and aromatics.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the pumpkin is tender and easily pierced with a fork.
Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend thoroughly.
Return the soup to low heat and stir in the heavy cream, ground nutmeg, salt, and black pepper. Heat gently without boiling, allowing the flavors to meld for 5 minutes.
Taste and adjust seasoning if necessary.
Ladle the creamy pumpkin soup into bowls and garnish with fresh parsley or chives, if using.
Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1120 mg | 49% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 10.4 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1329 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
