Pumpkin Ginger Soup with Toasted Macadamias

By Sally James
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.
  • Course: Soup


  • Apple
  • Chicken Stock
  • Ginger
  • olive oil
  • Pumpkin or winter squash
  • Raw macadamia nuts
  • Roasted macadamias
  • White onion


  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.