Pumpkin And Macadamia Soup

By á-170456

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

Details

Servings 6

Preparation

Step 1

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

Add the pumpkin and apple and cook 2 to 3 minutes then pour over the stock. (If using canned pureed pumpkin, add only the apple in the step above, and add pumpkin now.) Cover and simmer for 20 minutes or until pumpkin/apples are soft.

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

Serve in large bowls with a swirl of sour cream and a few roasted macadamias tossed over for garnish.

This recipe yields 6 servings; 7.5 carb grams per serving.