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.