Best Aniseed Myrtle Recipe: Aniseed Myrtle Pumpkin Soup

Warm, hearty, and full of flavour, Aniseed Myrtle Pumpkin Soup is the perfect dish for cosy dinners. This soup combines the natural sweetness of pumpkin with the earthy, slightly sweet notes of dried Aniseed Myrtle (Syzygium Anisatum), creating a comforting meal that’s both nourishing and uniquely Australian.

Whether you’re looking for a simple weeknight dinner or a dish to impress family and friends, this pumpkin soup brings the flavours of native Australian herbs to your kitchen.

Grab your Jar of Terrablendz Dried Aniseed Myrtle (Syzygium Anisatum) today

Why Aniseed Myrtle Works in Pumpkin Soup

Aniseed Myrtle brings a gentle liquorice‑like aroma that naturally enhances the sweetness of pumpkin, creating a soup that feels both comforting and elevated. It adds depth without overwhelming the dish, giving you a beautifully rounded flavour profile that’s aromatic and warming.

• Complements pumpkin’s natural sweetness.
  
• Adds subtle herbal‑liquorice notes.
  
• Balances creaminess with gentle earthiness.
  
• Provides natural antioxidants for extra nourishment.

Together, these qualities make Aniseed Myrtle the perfect native herb to transform a simple pumpkin soup into something fragrant, nourishing, and uniquely Australian.

For more Aniseed Myrtle cooking tip and ideas check out: Aniseed Myrtle Recipes: Sweet & Savoury Australian Dishes

Aniseed Myrtle Pumpkin Soup Recipe

Ingredients: 

• 1 kg pumpkin, peeled and chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon Terrablendz Dried Aniseed Myrtle (Syzygium Anisatum)
• 1 litre vegetable stock
• 1 tablespoon olive oil
• Salt and pepper to taste

Method:

• Step 1: Prepare the Ingredients
  Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until soft and fragrant.
• Step 2: Cook the Pumpkin
  Add the chopped pumpkin to the pot, stirring to coat with the onion and garlic mixture. Sprinkle the dried Aniseed Myrtle over the pumpkin and mix well to distribute the flavour evenly.
• Step 3: Simmer the Soup
  Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for 20 minutes or until the pumpkin is tender.
• Step 4: Blend and Season
  Use a stick blender or regular blender to puree the soup until smooth. Adjust the consistency with additional stock or water if needed. Season with salt and pepper to taste.
• Step 5: Serve and Garnish
  Ladle the soup into bowls and garnish with fresh parsley or a drizzle of cream if desired. Enjoy hot as a comforting, nourishing meal.

Tips for the Perfect Aniseed Myrtle Pumpkin Soup

For an even deeper, sweeter flavour, roast your pumpkin until the edges caramelise before adding it to the pot—this step brings out a rich nuttiness that pairs beautifully with Aniseed Myrtle. You can also finish the soup with a swirl of cream or coconut milk for extra silkiness.

Pair your bowl with crusty sourdough, cheesy toasties, or a fresh green salad to turn this simple soup into a satisfying, well‑rounded meal.

Why You’ll Love This Soup

This pumpkin soup is simple, flavourful, and wonderfully comforting, highlighting just how versatile Aniseed Myrtle can be in everyday cooking.

It’s a gentle introduction to native Australian herbs, offering a nourishing, aromatic meal that feels familiar yet delightfully unique. Whether you're cooking for the family or meal‑prepping for the week, it’s a recipe that always delivers.

Aniseed Myrtle Pumpkin Soup FAQs

Can I use fresh Aniseed Myrtle instead of dried?

Dried Aniseed Myrtle is recommended because it has a more concentrated flavour and blends smoothly into soups. Fresh leaves are milder and may require a larger amount.

How strong is the flavour of Aniseed Myrtle in this soup?

It’s subtle and aromatic—noticeable but not overpowering. It enhances the pumpkin rather than competing with it.

Can I make this soup dairy‑free?

Absolutely. Use coconut milk for creaminess or skip the cream entirely. The soup is naturally dairy‑free without added cream.

Does Aniseed Myrtle pair well with other vegetables?

Yes. It works beautifully with sweet potato, carrot, parsnip, and even roasted cauliflower. Its sweet‑herbal notes complement earthy vegetables.

How long does the soup keep in the fridge?

Stored in an airtight container, it lasts 3–4 days. It also freezes well for up to three months, making it great for meal prep.

Where to Buy Aniseed Myrtle

Bring authentic native flavour into your kitchen with Terrablendz Dried Aniseed Myrtle. Add a jar to your pantry and start exploring the rich, aromatic taste of Australian botanicals in your soups, slow‑cooked dishes, desserts, and more.

Grab your jar of Terrablendz Dried Aniseed Myrtle and start cooking today to bring the taste of native Australia to your table!

For more Aniseed Myrtle cooking tip and ideas check out: Aniseed Myrtle Recipes: Sweet & Savoury Australian Dishes

For more recipes using Terrablendz Australian native herbs, BBQ Rubs & Seasonings check out our recipe page.

More Ways to Cook with Aniseed Myrtle

If you enjoy the warm, aromatic flavour that Aniseed Myrtle brings to pumpkin soup, you’ll love exploring it in a sweet‑savory context too. Aniseed Myrtle & Peach Chutney is a vibrant, versatile condiment that pairs beautifully with roast meats, cheese boards, sandwiches, and even grilled vegetables.

The natural sweetness of ripe peaches blends seamlessly with the gentle liquorice‑herbal notes of Aniseed Myrtle, creating a chutney that’s bright, fragrant, and uniquely Australian. It’s a fantastic way to expand your native‑herb cooking repertoire and experience how well Aniseed Myrtle works in both savoury and sweet dishes.

For the full recipe, check out: Aniseed Myrtle & Peach Chutney.