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Pumpkin and Macadamia Soup

Pumpkin and Macadamia Soup

This is what I call my “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!


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2 tbsp of Olive oil
1/3 cup of Raw macadamia nuts roughly chopped
1 small White onion chopped
1 tbsp of Ginger grated
2 cups of Pumpkin or winter squash diced
1 Apple peeled and chopped
3 cups of Chicken stock
Roasted macadamias to garnish


  1. Heat oil in a heavy-based large saucepan, add the macadamias, onion and ginger, and sauté over medium heat for 2-3 minutes or until golden.
  2. Add the pumpkin 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.
  4. Reheat and serve in bowls scattered with extra macadamias.