This is what I call my "healthily indulgent soup", says Sally James, 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!

Pumpkin, Ginger and Toasted Macadamia Soup
Recipe Courtesy of Sally James
Photography by Horticulture Australia Limited
Serves 4

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 pumpkin or squash
• 1 apple, peeled and chopped
• 3 cups chicken stock
• Roasted macadamias, to garnish

Directions
1. Heat oil in a heavy based large saucepan, add the macadamias, onion and ginger, and saute over medium heat for 2-3 minutes or until golden.

2. Add the pumpkin (or squash) and apple and cook 1-2 minutes further, then pour in the stock. Cover and cook for 15-20 minutes or until pumpkin is soft.

3. 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.