Pumpkin Soup with Macadamia Nuts Recipe
Pumpkin Soup with Macadamia Nuts
Flavors of Australia
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: Easy
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
- 6 tbsp. plain yogurt
- Toasted whole or halved macadamia nuts
  1. In a deep pan, sauté the macadamia nuts, ginger and onion in 1 tbsp. oil for 2-3 minutes or until lightly colored; 
  2. add the apple and pumpkin and cook 2-3 minutes longer;
  3. add the broth; cover and simmer for 20 minutes until the pumpkin is thoroughly cooked; 
  4. transfer everything to a blender and liquefy;
  5. pour into bowls; top with a spoonful of yogurt and a few nuts. 

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

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