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Pumpkin and Macadamia Soup

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Pumpkin Ginger Soup with Toasted Macadamias

Made with squash, apple, and macadamias, this rich and warming soup is creamy with a delightful nutty undertone and pairs wonderfully with a glass of New World bubbly or Cava from Spain.

Ingredients

Recipe Details

  • Yield: 4 Servings
  • Course:
  1. Heat oil in a heavy-based large saucepan, add the macadamias, onion and ginger, and sauté over medium heat for 2-3 minutes or until golden.
  2. Add the pumpkin and apple and cook 1-2 minutes further, then pour in the stock. Cover and cook for 15-20 minutes or until pumpkin is soft.
  3. Tip off some of the liquid, and reserve, then puree the remainder using an immersion blender or in a blender until smooth and creamy. Add more of the cooking liquid to bring to desired consistency.
  4. Reheat and serve in bowls scattered with extra macadamias.

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