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Pumpkin and Macadamia Soup


  • 1 tablespoon Suncoast Gold Australian Macadamia Oil

  • ½ cup roughly chopped, roasted unsalted Suncoast Gold Australian Macadamias

  • 1 small white onion

  • 1 teaspoon grated ginger

  • 3 cups diced pumpkin

  • 1 apple, chopped

  • 3 cups salt reduced chicken stock

  • reduced fat natural yoghurt for serving

  • whole or halved roasted unsalted Suncoast Gold Macadamias, for garnish


  • 1.

    Heat oil in a heavy-based pan, add macadamias, onion and ginger and sauté for 2-3 minutes, or until golden brown.

  • 2.

    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.

  • 3.

    Transfer mixture to a blender and process until smooth and creamy.

  • 4.

    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

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