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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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