Pumpkin and Macadamia SoupServes four to six.
- 1 tablespoon macadamia or olive oil
- 1/2 cup roughly chopped macadamias
- 1 small white onion
- 1 teaspoon grated ginger
- 3 cups diced pumpkin
- 1 apple, chopped
- 3 cups chicken stock
- Natural yoghurt for serving
- Whole or halved macadamias, roasted for garnish
Heat oil in a heavy based pan, add the macadamias, onion and ginger and saute for 2-3 minutes, or until golden brown. Add the pumpkin and apple and cook 2-3 minutes then pour over the stock. Cover and simmer for 20 minutes or until pumpkin is soft. Transfer mixture to a blender and process until smooth and creamy. Serve in large bowls with a swirl of yoghurt and a few roasted macadamias tossed over for garnish.
� Recipe & photo courtesy of Australian Macadamia Society
� Recipe & photo courtesy of Australian Macadamia Society
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