Pumpkin and Toasted Macadamia Soup
By: Sally James
This is a “healthily indulgent soup”, using macadamias rather than cream to bring a delicious rich creaminess. Just a touch of nutty texture, and the sweetness of macadamias and apples. If you can find the Australian nuts, all the better, as the nut from its native terroir has a more subtle soft crunch!
By Sally James
Cozy Pumpkin and Toasted Macadamia Soup Recipe for Fall and Winter Comfort
This Pumpkin and Toasted Macadamia Soup is the perfect dish for the fall and winter months, offering a warm, comforting flavor profile that captures the essence of the season. It can also be made vegan very easily by substituting vegetable stock!
Using an Anolon Ascend 4-Quart Hard Anodized Nonstick Saucepot, this soup comes together effortlessly, with the pot's even heat distribution ensuring the pumpkin cooks smoothly and blends into a velvety base. The addition of toasted macadamia nuts adds a delightful richness, elevating this simple soup into something truly special.
This pumpkin soup recipe is also versatile enough to be dressed up or down, depending on the occasion. For a more indulgent version, you can stir in a splash of heavy cream or coconut milk to enhance the soup’s creaminess. If you’re looking for a healthier twist, substitute the cream with a dollop of Greek yogurt, which adds a tangy contrast to the natural sweetness of the pumpkin. This soup is ideal for serving at cozy family dinners, holiday gatherings, or as a warming starter on chilly evenings.
The rich, creamy texture of the pumpkin combined with the nutty flavor of macadamias makes it a dish that feels both nourishing and special. It's also a great option for meal prepping, as the flavors develop even further after a day or two in the fridge, making it perfect for busy weeknights when you need a quick, satisfying meal. To complete your meal, serve the Pumpkin and Toasted Macadamia Soup with a side of crusty bread or a fresh, autumnal salad featuring ingredients like roasted beets, arugula, and goat cheese. A drizzle of balsamic glaze or a swirl of crème fraîche can add a touch of elegance to the soup when serving guests.
- Yield:
4 Servings
- Cuisine:
American
- Course:
Soup
Ingredients
- 2 tablespoons olive oil
- 1/3 cup roughly chopped raw macadamia nuts
- 1 small white onion, chopped
- 1 tablespoon grated ginger
- 2 cups diced squash or pumpkin
- 1 apple, peeled and chopped
- 3 cups chicken stock
- Roasted macadamias, to garnish
Directions
- Heat oil in an Anolon Advanced Bronze saucepan, add the macadamias, onion and ginger, and sauté over medium heat for 2-3 minutes or until golden.
- Add the squash and apple and cook 1-2 minutes further, then pour over the stock. Cover and cook for 15-20 minutes or until squash is soft.
- Tip off some of the liquid, and reserve, then puree the remainder using an immersion blender or in a blender until smooth and creamy. Add more of the cooking liquid to bring to desired consistency.
- Reheat and serve in bowls scattered with extra macadamias.