Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Macadamia or olive oil

  2. 1/2 cup 73g / 2.6oz Roughly-chopped macadamias

  3. 1 cup 62g / 2 1/5oz Onion - chopped (small)

  4. 1 teaspoon 5ml Grated ginger

  5. 3 cups 438g / 15oz Diced or canned pumpkin

  6. 1 cup 146g / 5.1oz Tart apple - chopped (small)

  7. 3 cups 711ml Chicken stock

  8. Sour cream - for topping

  9. Whole or halved macadamias - roasted for garnish

Instructions Jump to Ingredients ↑

  1. Heat oil in a heavy based pan; add the macadamias, onion and ginger and saute for 2 to 3 minutes, or until golden brown.

  2. Add the pumpkin and apple and cook 2 to 3 minutes then pour over the stock. (If using canned pureed pumpkin, add only the apple in the step above, and add pumpkin now.) Cover and simmer for 20 minutes or until pumpkin/apples are soft.

  3. Transfer mixture to a blender and process until smooth and creamy.

  4. Serve in large bowls with a swirl of sour cream and a few roasted macadamias tossed over for garnish.

  5. This recipe yields 6 servings; 7.5 carb grams per serving.


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