Home > Recipes > Macadamia Nuts >   Pumpkin Macadamia Soup
	1 tbsp Canola oil 1 3oz package Flanigan Farms Macadamia Nuts, chopped (reserve 1 tbsp for garnish) 1 medium onion, finely chopped 2 tbsp fresh grated ginger 1 large ripe pear; peeled, cored and chopped 2½ cups canned pumpkin puree or an equal amount of cooked fresh pumpkin 1 tbsp curry powder 3 cups chicken broth (Vegetarians can substitute vegetable broth) 4 to 6 small pumpkins for pumpkin bowls (grapefruit-size) Low fat sour cream for garnish (if desired) Toast 1 tbsp of the macadamia nuts in a dry skillet and set aside. Heat the oil in a heavy skillet. Add the remaining nuts, onion and ginger to the skillet. Saute for about 3 minutes, or until light golden brown. Add the chopped pear and cook for another 2 minutes. Transfer mixture to a food processor or blender and process with the pumpkin, curry, and broth until smooth and creamy. Transfer soup to a medium size pot and heat, stirring frequently, for about 5 minutes. Serve in pumpkin or soup bowls. Garnish each bowl with a swirl of sour cream and toasted reserved macadamias. Pumpkin bowls: Cut the tops off pumpkins and remove the seeds and strings from inside. Cook until fork-tender. (Invert and microwave approx. 5 minutes on high for each pumpkin. Or, invert on a cookie sheet and self-steam in oven approx. 45 minutes at 325ºF). Ingredients: Macadamia Nuts        Case Price: $30.90

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