Classic Australian Pumpkin Soup Recipe

2023-09-20

By Australian Recipe Lover

Australian Cuisine

Soup

Enjoy the delicious and comforting taste of Australian Pumpkin Soup, with our classic recipe. 

 An Aussie Twist on Pumpkin Soup

Typically made with pumpkin, potatoes, onions, garlic, and a variety of herbs and spices. Some versions of the soup may also include cream or coconut milk for added richness.

The Creamy History of Australian Pumpkin Soup

 A Wintery Classic

The soup is often served with a dollop of sour cream or yogurt and a sprinkling of fresh herbs, such as parsley or chives. Many cafes and restaurants will also add a slice of fresh bread or toasted croutons on top to add some texture to the dish. Perfect for those cold winter nights!

Wine Pairing

 A Chardonnay from the Adelaide Hills is also a good choice, as its buttery flavors can complement the rich, creamy texture of the soup.

Pitfalls on Pumpkin Soup

 Choosing the right pumpkin: Use a small, sweet pumpkin, such as sugar or pie pumpkin, for the soup. Avoid using a large carving pumpkin, as it is too fibrous and not as flavorful.

 Roasting the pumpkin: Roasting the pumpkin in the oven before making the soup brings out its natural sweetness and adds depth to the flavor. Cut the pumpkin into cubes and roast them in the oven until they are soft and caramelized.

 Building flavor: Saute onions, garlic and thyme to create a flavor base. Adding a touch of nutmeg, cinnamon and ginger at the end brings a warming flavor to the soup. 

 Thickening the soup: Puree the roasted pumpkin mixture in a blender or food processor until it is smooth and creamy. If the soup is too thin, add a little heavy cream or coconut milk to thicken it.

 Adjusting seasoning: Season with salt and pepper to taste. Add more spices, a bit of honey, or a splash of apple cider vinegar to balance the flavor if needed, take a moment to read our article Enhance the Flavor.

 Garnishing: Dress up your pumpkin soup with a swirl of heavy cream, a sprinkle of toasted pumpkin seeds, or a sprinkle of fresh chopped herbs, such as chives or parsley.

Ingredients

• 1 kg pumpkin, peeled and chopped into small cubes

• 1 onion, chopped

• 3 garlic cloves, minced

• 4 cups vegetable broth

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 cup chopped parsley (optional)

• 1/4 cup sour cream (optional)

Instructions

1. Heat up a large pot over medium-high heat.

2. Add the chopped onion and garlic, and cook for 3-4 minutes or until the onion is translucent.

3. Add the chopped pumpkin, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 30-35 minutes or until the pumpkin is soft and tender.

4. Remove the pot from the heat and let it cool down for a few minutes.

5. Using an immersion blender or a regular blender, blend the pumpkin mixture until it's smooth and creamy.

6. Serve hot and garnish with chopped parsley and a dollop of sour cream if desired.

Preparation Time 15 min

Cook Time 45 min

Total time 1 h

Nutrition Facts

Calories: 150

Fat: 3 g

Saturated Fat: 1 g

Carbohydrates: 30 g

Fiber: 6 g

Sugar: 12 g

Protein: 4 g

Regional Ingredients Variations of Pumpkin Soup

Queensland Pumpkin Soup: Known as the "Tropical Pumpkin Soup", this variation includes a mix of diced pineapple and coconut cream, with a touch of curry powder for added spice.

Western Australian Pumpkin Soup: This version is called the "Margaret River Pumpkin Soup" and includes a mix of roasted pumpkin and local truffle oil, finished with a dollop of crème fraiche.

Northern Territory Pumpkin Soup: Here, the soup may be flavored with native spices such as lemon myrtle or bush tomato, and finished with a drizzle of macadamia oil or crocodile oil, "Spice-Roasted Pumpkin Soup with Macadamia".

South Australian Pumpkin Soup: Known as the "Adelaide Hills Pumpkin Soup", this version may include a mix of pumpkin and sweet potatoes, flavored with rosemary and thyme, finished with a sprinkle of crumbled feta cheese.

Victoria Pumpkin Soup: This version features a mix of roasted pumpkin and apples, with a touch of honey and cinnamon, served with a sprinkle of pumpkin seeds and brown sugar. It is known as the "Autumn Apple Pumpkin Soup".

Tasmanian Pumpkin Soup: A hearty variation that includes a mix of roasted pumpkin and red lentils, flavored with Tasmanian mustard and apple cider vinegar, served with a side of crusty bread. This version is called the "Mustard and Lentil Pumpkin Soup".

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