Cathedral Cove Macadamias

Recipes

Pumpkin & Macadamia Soup

Ingredients

• 1 Med Crown Pumpkin & ½ Butternut Pumpkin

• 2 Cups Hot Water

• 1 Kumara

• 1 Onion (large)

• 1 ltr Vegetable Stock

• 1 Cinnamon Quill

• 1 Bay Leave

• 100g Natural Cathedral Cove Macadamia nuts (optional)

• 1 Can Coconut Milk

• 30-40 mls Cathedral Cove Macadamia oil & Cathedral Cove Macadamia Dukkah to season

Method

In a large saucepan place the onion with 2 cups of boiling water on high heat whilst you cut & add the kumara, followed by the pumpkins. Add the stock, cinnamon quill & bay leave.

Cover & bring to the boil for 10 minutes before reducing the heat & simmering for a further 30 minutes, stirring occasionally.

For a thicker consistency place 100g macadamia nuts in a food processor. Pulse a few times to chop the nuts into very small pieces like meal. Add this to the saucepan & remove from heat.

Allow the saucepan to cool for 10 minutes. Remove the bay leave & cinnamon quill before placing in a glass blender to puree.

Return the soup to the saucepan to heat & add the coconut milk. When ready to serve sprinkle some Cathedral Cove Macadamia Dukkah over the soup before finishing the dish with Macadamia Oil. Place some parsley on top & enjoy.

THIS RECIPE USES...

Macadamia Dukkah 50g

Dukkah can used for dipping with Macadamia Oil, but it is also great sprinkled over any dish like fish, chicken, lamb & vegetables, salads or pasta. Just be creative!!!

$8.00

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