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.
For more information about Suncoast Gold Australian Macadamia Nuts, visit www.suncoastgoldnuts.com
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