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
INGREDIENTS
Apple
Chicken Stock
Ginger
olive oil
Pumpkin or winter squash
Raw macadamia nuts
Roasted macadamias
White onion
Directions
DIRECTIONS
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.
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.
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.
Reheat and serve in bowls scattered with extra macadamias.
