Ingredients
2 tbsp Olive oil
1/3 cup Raw macadamia nuts, roughly chopped
1 small White onion, chopped
1 tbsp Ginger, grated
2 cups Pumpkin or winter squash, diced
1 Apple, peeled and chopped
3 cups Chicken stock
Roasted macadamias, to garnish
Pumpkin Ginger Soup with Toasted Macadamias
Meal: Lunch
Cuisine: American
Ingredient: Vegetables
Season: Fall
Contributor: Sally James
Directions
Serves 4
- Heat oil in a heavy-based large saucepan, add the macadamias, onion and ginger, and sauté over medium heat for 2-3 minutes or until golden.
- Add the pumpkin and apple and cook 1-2 minutes further, then pour in the stock. Cover and cook for 15-20 minutes or until pumpkin is soft.
- Tip off some of the liquid, and reserve, then puree the remainder using an immersion blender or in a blender until smooth and creamy. Add more of the cooking liquid to bring to desired consistency.
- Reheat and serve in bowls scattered with extra macadamias.
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