The addition of macadamia nuts in this recipe turns the humble pumpkin soup into a rich and creamy indulgence.


  • 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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 258kj
  • Fat Total 20g
  • Saturated Fat 3g
  • Protein 5g
  • Carbohydrate 16g
  • Sugar 8g
  • Sodium 174mg

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.

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For more information about Suncoast Gold Australian Macadamia Nuts, visit

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