Pumpkin and Toasted Macadamia Soup

Original recipe by Sally James for Anolon US

Serves: 4

This is a “healthily indulgent soup”, using macadamias rather than cream to bring a delicious rich creaminess. Just a touch of nutty texture, and the sweetness of macadamias and apples. If you can find the Australian nuts, all the better, as these nuts have a more subtle soft crunch!

Ingredients

  • 2 tablespoons olive oil
  • 1/3 cup roughly chopped raw macadamia nuts
  • 1 small white onion, chopped
  • 1 tablespoon grated ginger
  • 2 cups diced pumpkin
  • 1 apple, peeled and chopped
  • 3 cups chicken stock
  • Roasted macadamias, to garnish

Directions

  1. Heat oil in a saucepan, add the macadamias, onion and ginger, and sauté over medium heat for 2-3 minutes or until golden.
  2. Add the squash and apple and cook 1-2 minutes further, then pour over the stock. Cover and cook for 15-20 minutes or until squash is soft.
  3. 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.
  4. Reheat and serve in bowls scattered with extra macadamias.

This recipe was made in an Anolon Advanced Bronze 18cm Saucepan, included in the 14 Piece Cookware Set

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