Free Healthy Recipe - Pumpkin and Macadamia Nut Soup

Gluten free, Low GI, Wheat Free

A lovely, nutrient-packed soup with added flavour and good fats from macadamia nuts.

This is an extract from 'Healing Foods: Cooking for Coeliacs, Crohn's, Colitis and IBS' by Sandra Ramacher.

Note: If not following the SCD diet, use low fat plain yoghurt as a garnish instead.

2 tbsp olive oil
1 cup onions, chopped
¾ cup macadamia nuts, roughly chopped
2 tsp fresh ginger, grated
2 cloves garlic, minced
½ tsp turmeric, ground
1 cup Granny Smith apples, peeled, cored and diced
1 kg butternut pumpkin, peeled and diced

Heat the oil in a large skillet. Add the onion, macadamia nuts, ginger and garlic, and saute until lightly browned. Add the turmeric and stir. Add the apple and pumpkin. Stir for 2-3 minutes and then add the chicken stock.

Cover and cook for 20 minutes or until the pumpkin is quite soft. Pour all the ingredients into a food processor and blend until smooth and creamy. Serve with a large dollop of SCD yoghurt and whole or halved macadamia nuts. Add a little hot water if the soup is too thick.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 25 mins
Ready in: 40 mins

Suitable for:
Dinner, Lunch, Soup
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Nutritional Information - Per Serve
Kj 1706 kj
Calories 408 kcal
Fat 30.5 g
Saturated Fat 4.9 g
Total Carbohydrate 23.2 g
Total Protein 8.6 g
Fibre 5.9 g

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