Pumpkin And Macadamia Soup

Recipe Ingredients

1 tablespoon	15ml	Macadamia or olive oil
1/2 cup	73g / 2.6oz	Roughly-chopped macadamias
1 cup	62g / 2.2oz	Onion - chopped (small)
1 teaspoon	5ml	Grated ginger
3 cups	438g / 15oz	Diced or canned pumpkin
1 cup	146g / 5.1oz	Tart apple - chopped (small)
3 cups	711ml	Chicken stock
		Sour cream - for topping
		Whole or halved macadamias - roasted for garnish

Recipe Instructions

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

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.

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

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

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

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.