Pumpkin Macadamia Soup

Ingredients:

1 tablespoon macadamia or olive oil

1/2 cup roughly chopped macadamias

1 small white onion

1 teaspoon grated ginger

3 cups diced or canned pumpkin

1 apple, chopped

3 cups chicken stock

Natural yogurt for serving

Whole or halved macadamias, roasted for garnish

Heat oil in a heavy based pan, add the macadamias, onion and ginger and saute for 2-3 minutes, or until golden brown. Add the pumpkin and apple and cook 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 yogurt and a few roasted macadamias tossed over for garnish.

Recipe and photo courtesy of Australian Macadamia Society