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Nut Recipes |
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Pumpkin Macadamia Soup
1 T Canola oil 1 3 oz. package Flanigan Farms Chopped Macadamia Nuts (reserve 1 Tbsp. for garnish) 1 medium onion, finely chopped 2 t fresh grated ginger 1 large ripe pear; peeled, cored and chopped 2 ½ cups canned pumpkin puree or an equal amount of cooked fresh pumpkin 1 t curry powder 3 cups chicken broth (Vegetarians can substitute vegetable broth) 4-6 small (grapefruit-size) pumpkins for pumpkin bowls 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 and sauté 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 @ 325º F.) |
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Recipe uses MACADAMIA NUTS |
