| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 164 | 7g | 4g | 25g |
| sugars | fibre | protein | salt |
| 8g | 6g | 3g | 0.4g |
Settling into the crisp autumn weather, there’s nothing I love more than preparing a comforting bowl of Wattleseed Pumpkin Soup. This unique recipe, interweaving the subtle sweetness of pumpkin and apple with the earthy undertones of wattleseed, creates a dish that straddles the delicate balance of hearty and healthy. Derived from the heart of Australia, wattleseed marries beautifully with the robust flavors of New England’s fall harvest.
A Walk Through Memory Lane
Inspired by meals at my grandparents’ kitchen table in Boston, this recipe marries the comforting warmth of an Irish soup base with the iconic flavors of New England. Just as my dear grandmother would make, this recipe reminds me of my family heritage, instilling a sense of home with every spoonful. As I now journey to recreate this feeling with my own little family, including my fiancée Laura and our baby boy, I can’t help but smile as I remember those special moments.
A Toast to Health
But, apart from cherishing beautiful family memories, my love for Wattleseed Pumpkin Soup extends to its health benefits as well. Pumpkin, being a low-calorie vegetable that’s high in fiber, vitamins, and minerals, supports heart health and promotes digestion. By including apple in the mix, rich in antioxidants, the recipe provides a sweet and nutritious kick. Now, let’s not forget the starring ingredient – wattleseed. This indigenous Australian ingredient contributes protein, zinc, and magnesium to the meal, elements crucial for our overall well-being.
This fragrant soup serves as an excellent starter or even as a standalone dinner recipe. If you’re a fan of dishes like the classic pumpkin bisque or butternut squash soup, then this Wattleseed Pumpkin Soup is right up your alley! Full of character and flavors, it’s the perfect companion to a slice of fresh, crusty bread or can even complement a hearty roast chicken meal. In the end, it’s not just about the flavors that dance on our palate but also the joyful associations that food brings to our hearts and minds that adds to its charm. This Wattleseed Pumpkin Soup is not just a bowl of soup; it’s a pleasing journey down memory lane, an ode to family traditions, and a tribute to both my Bostonian and Irish roots.
What You’ll Need
- 2 cups of pumpkin, peeled and diced
- 1 cup of diced onion
- 2 cloves garlic, minced
- 4 cups of vegetable broth
- 1/2 cup of apple, diced
- 2 tablespoons of ground wattleseed
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cinnamon
- 1/2 cup of cream
Method
Step One
Begin by preparing your pumpkin. It will need to be peeled and then cut into small pieces. Similarly, dice your onion and apple, and mince the garlic.
Step Two
In a large pot, sauté the diced onion and minced garlic until they’re both transparent. Be careful not to burn them as this can affect the flavor of the soup.
Step Three
Add your pumpkin and apple to the pot and continue to sauté for a few more minutes until they’re slightly softened.
Step Four
Add the vegetable broth to the pot and bring the mixture to a boil. Reduce the heat, cover the pot, and allow it to simmer for about 20-30 minutes, or until the pumpkin is tender and easily mashed.
Step Five
Stir in the ground wattleseed, salt, pepper, nutmeg, and cinnamon. The wattleseed provides a unique, earthy flavor that sets this soup apart. Seasonings can be adjusted to taste, but be cautious not to overpower the other flavors.
Step Six
Use an immersion blender to puree the soup until it achieves a smooth consistency. If you don’t have an immersion blender, you can also transfer the soup to a standard blender in batches to puree. Ensure that you return it to the pot afterwards.
Step Seven
Stir in the cream and allow the soup to heat through. This will give your soup a rich, creamy texture. If you prefer a lighter option, you can also substitute the cream with milk.
Step Eight
Finally, your Wattleseed Pumpkin Soup is ready to serve! It can be garnished with some fresh herbs or a drizzle of cream. Serve hot and enjoy this comforting, earthy soup.
