Pumpkin and Macadamia Soup (Gluten-Free, Grain-Free)
- Reviews 1
Ready In: 1 hr
Serves: 4
Yields: 4 bowls
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 3⁄4 cup macadamia nuts, roughly chopped
- 2 teaspoons fresh ginger, grated
- 2 garlic cloves, minced
- 1⁄2 teaspoon ground turmeric
- 1 cup granny smith apple, peeled, cored and diced
- 2 lbs butternut squash, peeled, diced
- 1 cup chicken stock
- yoghurt, for serving
- macadamia nuts, for serving
Directions
- Heat the oil in a large skillet.
- Add the onion, macadamia nuts, ginger and garlic and sauté until lightly browned.
- Add the turmeric (and cumin, if you use it) and stir.
- Add the apple and squash.
- Stir for 2-3 minutes and the add the chicken stock.
- Cover and cook for 20 minutes or until squash is quite soft.
- Pour all ingredients into a food processor and blend until smooth and creamy.
- Serve with a large dollop of yoghurt (or cream) and whole or halved macadamia nuts.
- Add a little hot water if the soup is too thick (I added some more stock).
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