Pumpkin and Macadamia Soup

Indulge in a flavourful and nourishing soup for a satisfying and nourishing low methionine meal.

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Calories: 1408kcal

Author: Heidi Dahlenburg

Ingredients

2 tbsp Ghee
1 small white onion chopped
1 tbsp grated ginger
½ C Raw Macadamia Nuts - Roughly Chopped 67g
2 C Diced Pumpkin 232g
1 Apple Peeled and Chopped
3 C vegetable stock
Roasted Macadamia to garnish

Instructions

Heat the oil
Add macadamia, onion and ginger
Saute over medium heat for 2-3 minutes, until golden.
Add the pumpkin and apple and cook for 1-2 minutes more.
Pour in the stock.
Cover and cook for 15-20 minutes until the pumpkin is soft.
Tip out some of the liquid and put aside.
Puree the rest using either an immersion blender or a regular blender
Blend until smooth and creamy.
Add more cooking liquid to bring the soup to the desired consistency.

Notes

A low methionine soup filled with nutritious ingredients like pumpkin, macadamia nuts, and ginger. Discover the health benefits of this delicious soup, from promoting heart health to aiding digestion and supporting immune function. Indulge in a flavourful and nourishing soup for a satisfying and nourishing meal.

Nutrition