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Pumpkin & Macadamia Soup

Difficulty:Easy
Prep Time:30 Minutes

Ingredients

  • ■   macadamia or olive oil
  • ■   chicken stock

Description

1 tablespoon macadamia or olive oil 1/2 cup roughly chopped macadamias 1 small white onion 1 teaspoon grated ginger 3 cups diced or canned pumpkin 1 apple, chopped 3 cups chicken stock Natural yogurt for serving Whole or halved macadamias, roasted for garnish Heat oil in a heavy based pan, add the macadamias, onion and ginger and saute for 2-3 minutes, or until golden brown. 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. Transfer mixture to a blender and process until smooth and creamy. Serve in large bowls with a swirl of yogurt and a few roasted macadamias tossed over for garnish. Recipe & photo courtesy of Australian Macadamia Society

  • 1. Natural yogurt for serving Whole or halved macadamias, roasted for garnish Heat oil in a heavy based pan, add the macadamias, onion and ginger and saute for 2-3 minutes, or until golden brown.
  • 2. Add the pumpkin and apple and cook 2-3 minutes then pour over the stock.
  • 3. Cover and simmer for 20 minutes or until pumpkin is soft.
  • 4. Transfer mixture to a blender and process until smooth and creamy.
  • 5. Serve in large bowls with a swirl of yogurt and a few roasted macadamias tossed over for garnish.
  • 6. Recipe & photo courtesy of Australian Macadamia Society

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