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Pumpkin and Macadamia Soup

Serves 6


  • 1 tablespoon macadamia or olive oil 1/2 cup roughly chopped
  • macadamias
  • 1 small onion, chopped
  • 1 teaspoon grated ginger
  • 3 cups diced or canned pumpkin
  • 1 small tart apple, chopped
  • 3 cups chicken stock sour cream for topping
  • Whole or halved macadamias, roasted for garnish


  1. Heat oil in a heavy stock pot and sauté macadamias, onions and
    ginger for 2 – 3 minutes.
  2. Stir in apple and pumpkin slices and sauté for 2 – 3 minutes (if
    substituting canned pumpkin puree, add only the apple in the step
    above and use pumpkin puree when you add chicken stock).
  3. Pour in chicken stock.
  4. Bring to a boil then cover and simmer for 20 minutes or until
    apples/pumpkin become soft.
  5. Transfer to blender and blend until smooth.

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