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.
- Chicken Stock
- olive oil
- Pumpkin or winter squash
- Raw macadamia nuts
- Roasted macadamias
- White onion
- Heat oil in a heavy-based large saucepan, add the macadamias, onion and ginger, and sautÃ© 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.