The addition of macadamia nuts in this recipe turns the humble pumpkin soup into a rich and creamy indulgence.
Heat oil in a heavy-based pan, add macadamias, onion and ginger and sauté for 2-3 minutes, or until golden brown.
Add the pumpkin and apple and cook for 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 yoghurt and a few roasted macadamias tossed over for garnish.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more information about Suncoast Gold Australian Macadamia Nuts, visit www.suncoastgoldnuts.com
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