As the warmth of summer gradually gives way to the gentler touch of autumn, the air in Tropical North Queensland grows soft and inviting. The quiet shift in the season welcomes cooler evenings at Bellbry Lodge and a craving for something a little more nourishing.
Enter the perfect autumn pairing: silky pumpkin soup with a thick slice of freshly baked sourdough. Locally grown Kent pumpkins bring a natural sweetness, enhanced by a swirl of coconut milk for a tropical twist. Paired with a crusty sourdough loaf sourced from local artisan bakery Wild Yeast this dish is hearty yet light, perfect for the balmy climate.
Whether enjoyed on the deck as the sun dips behind the palms or as a cozy bowl after an evening swim, this seasonal staple is a simple way to embrace the gentle transition of autumn in the tropics. Keep reading for our easy recipe to bring this comforting classic to your table.
Ingredients
1 tbs olive oil
1 brown onion
2 garlic cloves
1kg peeled pumpkin
2 medium potatoes
1 litre vegetable stock
270ml coconut milk
Salt & pepper to taste
Method
Roughly chop onion, garlic, pumpkin and potatoes.
Drizzle olive oil into a casserole pot over medium heat. Add onion and garlic and sauté for 2 - 3 minutes until onion starts to soften.
Add pumpkin and potatoes and stir. Add stock to the pan, increase heat to high and bring to the boil. Cover, reduce heat to low and simmer 20 - 25 minutes, until potato and pumpkin easily mashes when pressed with a fork. Remove pan from stove and stir through coconut milk.
Puree soup in the pot with an immersion stick blender until silky smooth.
Return soup to pan to re-heat and season with salt and pepper to taste.
Sprinkle soup with toasted pepitas and pine nuts and serve with crusty sourdough.