There’s nothing better than a bowl of warm pumpkin soup on a chilly day, and this is one of SheSaid’s favourite recipes, topped with crunchy macadamia nuts!
Serves: 4 to 6
1 tablespoon Suncoast Gold Australian Macadamia Oil?
½ cup roughly chopped, roasted unsalted Suncoast Gold Australian Macadamias
?1 small white onion
?1 teaspoon grated ginger?
3 cups diced pumpkin
?1 apple, chopped?
3 cups salt-reduced chicken stock
?Reduced-fat natural yoghurt for serving
Whole or halved roasted unsalted Suncoast Gold Macadamias, for garnish
1. Heat oil in a heavy-based pan, add macadamias, onion and ginger and sauté for 2-3 minutes, or until golden brown.
2. Add the pumpkin and apple and cook for 2-3 minutes then pour over the stock. Cover and simmer for 20 minutes or until pumpkin is soft.
3. Transfer mixture to a blender and process until smooth and creamy.
4. Serve in large bowls with a swirl of yoghurt and a few roasted macadamias tossed over for garnish.
What’s your favourite soup recipe?