Pumpkin Soup with Macadamia NutsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:44.7 kcal
Proteins:1.8 g
Fats:1.8 g
Carbohydrate:5.7 g
Fibers:0.4 g
Sugar:2.8 g
Cholesterol:2.3 mg
Sodium:75.1 mg
Calcium:16.4 mg
Energy:107 kcal
Proteins:4.4 g
Fats:4.3 g
Carbohydrate:13.7 g
Fibers:0.9 g
Sugar:6.7 g
Cholesterol:5.5 mg
Sodium:179.8 mg
Calcium:39.3 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
750
ml
cubed pumpkin
750
ml
chicken stock
15
ml
macadamia oil or olive oil
125
ml
chopped macadamia nuts
1
apple, peeled, cored and cut into wedges
1
small white onion, thinly sliced
5
ml
grated fresh ginger
*Garnish
90
ml
plain yogurt
toasted whole or halved macadamia nuts
METHOD
- In a deep pan, sauté the macadamia nuts, ginger and onion in 1 tbsp. oil for 2-3 minutes or until lightly colored;
- add the apple and pumpkin and cook 2-3 minutes longer;
- add the broth; cover and simmer for 20 minutes until the pumpkin is thoroughly cooked;
- transfer everything to a blender and liquefy;
- pour into bowls; top with a spoonful of yogurt and a few nuts.
..........
An original recipe from Andrew Fielke, Red Ochre Grill, Melbourne for the Australian Macadamia Society
