Pumpkin And Macadamia Soup
Pumpkin soup is a favourite in the SheSaid office, and this recipe might just be one of the best we’ve seen! Topped with crunchy macadamias, this is the perfect winter warmer for lunch or mid-week dinner.
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
1. Heat oil in a heavy based pan, add the macadamias, onion and ginger and sauté for 2-3 minutes, or until golden brown.
2. 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.
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.
Source: Australian Macadamia Society
What’s your favourite soup?BR>