Pumpkin, Ginger and Toasted Macadamia Soup

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  • on OCTOBER 19, 2011
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Recipes from Circulon Cooks ~ Pumpkin, Ginger and Toasted Macadamia Soup By Sally James Photography by Horticulture Australia Limited

circulonCooks_PumpkinSoup.jpgThis is what I call my “healthy 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 the nut from its native terroir has a more subtle soft crunch!

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 or squash
  • 1 apple, peeled and chopped
  • 3 cups chicken stock
  • Roasted macadamias, to garnish

DIRECTIONS
1. Heat oil in a heavy based large saucepan, add the macadamias, onion and ginger, and saute over medium heat for 2-3 minutes or until golden. 

2. Add the pumpkin (or squash) 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. 

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.

Reheat and serve in bowls scattered with extra macadamias.