Pumpkin Soup with Macadamia Nuts, an Australian recipe from the Worldwide Gourmet

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Pumpkin Soup with Macadamia Nuts Recipe

Recipe

Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: 30 minutes

Difficulty: Easy

Ingredients

Ingredients for 6 servings

- 750 ml (3 cups) cubed Pumpkin

- 750 ml (3 cups) chicken stock

- 1 tbsp. macadamia oil or olive oil

- 125 ml (1/2 cup) chopped Macadamia nuts

- 1 apple, peeled, cored and cut into wedges

- 1 small white onion, thinly sliced

- 1 tsp. grated fresh ginger

Garnish

- 6 tbsp. plain yogurt

- Toasted whole or halved macadamia nuts

Method

In a deep pan, sauté the macadamia nuts, ginger and onion in 1 tbsp. oil for 2-3 minutes or until lightly colored;
add the apple and pumpkin and cook 2-3 minutes longer;
add the broth; cover and simmer for 20 minutes until the pumpkin is thoroughly cooked;
transfer everything to a blender and liquefy;
pour into bowls; top with a spoonful of yogurt and a few nuts.

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An original recipe from Andrew Fielke, Red Ochre Grill, Melbourne for the Australian Macadamia Society

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