Thursday, July 31, 2025

Issue:

Mackay and Whitsunday Life

Celebrate Soup Season With This Cosy Pumpkin & Sweet Potato Favourite

Okay, so winter in North Queensland isn’t exactly snowflakes and scarves, but when the sun dips and the breeze rolls in, it’s the perfect excuse to whip up something warm, hearty, and absolutely delicious.

Enter... pumpkin and sweet potato soup! It’s creamy, comforting, and totally foolproof. Plus, it only takes one pot and about 30 minutes of your time. Winning!

To get started, sauté a chopped onion and a couple of garlic cloves in olive oil until they’re smelling amazing. Add in 500g of chopped pumpkin and 300g of sweet potato, then pour in a litre of veggie or chicken stock. Let it all bubble away for 20–25 minutes, then blend until silky smooth. Feeling fancy? Swirl in a dash of cream or coconut milk and sprinkle with nutmeg or paprika for extra cosy vibes.

This golden bowl of goodness pairs perfectly with crunchy toast, garlic bread, or whatever carbs are calling your name. Garnish with herbs, chilli flakes, or a dollop of yoghurt to level up your presentation.

Whether you’re cuddled up on the couch or hosting a casual dinner with friends, this soup is the ultimate winter warmer—North Queensland-style. It’s quick, budget-friendly, and freezer-friendly (if there’s any left!).

So go ahead—light that scented candle, throw on your fluffiest socks, and embrace soup season. Because even in the tropics, we all deserve a little winter magic.

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