1 tbsp macadamia or olive oil
1/2 cup macadamias, roughly chopped
1 small white onion
1 tsp grated ginger
3 cups diced pumpkin
1 apple, chopped
3 cups chicken stock
Natural yoghurt for serving
Roasted macadamias, whole or halved, for garnish


1. Heat the oil in a heavy-based pan, add the chopped macadamias, onion and ginger and sauté for two or three minutes, or until golden brown.
2. Add the pumpkin and apple, and cook it another two or three minutes, then pour the stock over it. Cover it and simmer for 20 minutes, or until the pumpkin is soft.
3. Transfer the mixture to a blender and process it until it’s smooth and creamy.
4. Serve it in large bowls with a swirl of yoghurt and a few roasted macadamias tossed on top for garnish.