Home > Recipes > Vegetarian > Pumpkin & Macadamia Soup

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.
Pumpkin & Macadamia Soup

print
print


THIS RECIPE USES...

Macadamia Dukkah 50g

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
BUY