Pumpkin and Toasted Macadamia Soup

By: Sally James

A healthy indulgent soup, using macadamias rather than cream to create texture.

Serves 4

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.