Pumpkin and Macadamia Nut Soup


Pumpkin and Macadamia Nut Soup

Serves 4

2 tbsp olive oil 120 g

(1 cup) onions – chopped

100 g (3/4 cup) macadamia nuts or cashews - roughly chopped

2 tsp fresh ginger – grated

2 cloves garlic – minced

1 tsp fresh turmeric or

1/4 tsp ground turmeric

225 g (1 cup) Granny Smith apples – peeled, cored and diced

1 kg (6 3/4 cups) butternut pumpkin – peeled, diced

250 ml (1 cup) bone broth

Heat the oil in a large skillet.

Add the onion, macadamia nuts/cashews, ginger and garlic, and sauté until lightly browned.

Add the turmeric and stir.

Add the apple and pumpkin.

Stir for 2 – 3 minutes and then add the broth.

Cover and cook for 20 minutes or until the pumpkin is quite soft.

Pour all the ingredients into a food processor and blend until smooth and creamy. Add a little hot water if the soup is too thick.

Serve with a dollop of coconut cream or yogurt.