It was a miserable day here with squally showers and blustery winds a blow. Indeed it was a perfect day for soup. I purchased a bag of macadamia nuts from a guy at the farmers markets on the weekend for $3.00 and whilst many were consumed during the nut cracking process yesterday we did have enough left over for soup. Perfect for such a dreary day.


Pumpkin, Macadamia and Coriander Soup
Serves 4 - 6

1 tblspn ghee
1 medium onion
1 clove of garlic, crushed
½ - 1 tblspn red curry paste (depending on your like for spice)
½ small pumpkin chopped roughly
1 zuchinni chopped roughly
1 organic vegetable stock cube
1 – 1 ½ cups water (approx)
¼ tspn ground black pepper
¼ cup coconut cream
1 cup macadamia nuts roughly chopped plus extra for garnish
Good handful of coriander leaves
Juice of 1 lime

Heat the ghee gently in a large saucepan
Add the onion and garlic, stirring regularly
Add chopped pumpkin and zuichinni and allow to cook for about five minutes, stirring regularly
Add vegetable stock cube, ground black pepper and enough water to cover by 1 cm
Sitr until the stock cube has dissolved
Cover with a lid and allow to cook slowly until tender
Add coconut milk and stir to combine
Whiz everything together with a handheld blender or food processor
Add the chopped macadamias, handful of coriander and whiz again
Add the lime juice, stir and adjust flavours to your taste
Garnish with extra coriander and macadamias (roasted if you like)