Pumpkin and Macadamia Soup (Gluten-Free, Grain-Free)

Recipe by Mia in Germany
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READY IN: 1hr
SERVES: 4
YIELD: 4 bowls
UNITS: US

INGREDIENTS

Nutrition
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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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