Pumpkin and Macadamia Soup

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Pumpkin and Macadamia Soup
MC
Meyer Canada

Servings:
4 portions
Prep time:
00:10
Cook time:
00:30
1 Rating
5

By Sally James This is a “healthily indulgent soup”, using macadamias rather than cream to bring a delicious rich creaminess. Just a touch of nutty texture, and the sweetness of macadamias and apples. If you can find the Australian nuts, all the better, as the nut from its native terroir has a more subtle soft crunch!

Ingredients

  • 2 tablespoons olive oil
  • 1/3 cup raw macadamia nuts roughly chopped
  • 1 small white onion chopped
  • 1 tablespoon ginger grated
  • 2 cups squash or pumpkin diced
  • 1 apple peeled and chopped
  • 3 cups chicken stock
  • roasted macadamias to garnish

Instructions

  1. Heat oil in a heavy based large saucepan, add the macadamias, onion and ginger, and sauté over medium heat for 2-3 minutes or until golden.
  2. Add the squash and apple and cook 1-2 minutes further, then pour over the stock. Cover and cook for 15-20 minutes or until squash is soft.
  3. Tip off some of the liquid, and reserve, then puree the remainder using an immersion blender or in a blender until smooth and creamy. Add more of the cooking liquid to bring to desired consistency.
  4. Reheat and serve in bowls scattered with extra macadamias

Tips

A rich and warming soup made with squash, apple and macadamias. Creamy with a delightful nutty undertone. Wonderful with a glass of New World bubbly or Cava from Spain!