Pumpkin and Macadamia Soup
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Serves 6
Ingredients
- 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
Instructions
- Heat oil in a heavy stock pot and sauté macadamias, onions and
ginger for 2 – 3 minutes. - 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). - Pour in chicken stock.
- Bring to a boil then cover and simmer for 20 minutes or until
apples/pumpkin become soft. - Transfer to blender and blend until smooth.