Main content

Butterscotch Pumpkin and Macadamia Soup

Come Dine With Me Australia's Peter Byrne prepares this classic winter warmer - with a twist!


  • 1 x Kent or Jap Pumpkin (as large white spots on skin)

  • 1 x Butterscotch Pumpkin

  • 1 small onion

  • 1 large apple

  • 3 cups chicken stock

  • Half cup crushed or chopped macadamia nuts

  • 1 teaspoon grated ginger

  • 1 tablespoon olive oil


  • 1.

    Heat the olive oil, ginger, onion and macadamias in a large pot for about 3 minutes until its nice and brown then.

  • 2.

    Chop up the butterscotch and Jap pumpkin into cubes and add to pot.

  • 3.

    Peel apple and chop into cubes and add to pot.

  • 4.

    Pour in stock and cook for 2 to 3 minutes. Turn down gas and simmer until pumpkin is soft. This will normally take about 30 minutes depending on volume of pumpkin.

  • 5.

    Once soft transfer into blender until it’s nice and creamy.

  • 6.

    Reheat later and add remaining crushed over soup before serving.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
0 comments • 2 ratings