Pumpkin and Macadamia Soup (Gluten-Free, Grain-Free)
"This recipe is from "Healing Foods" by Sandra Ramacher. I didn't pay attention to the preparation time, but I guess it was about 30 minutes. I'm very slow in peeling and dicing pumpkins :) The cookbook I got it from is a SCD (Specific Carbohydrate Diet) cookbook, so the yoghurt used is special SCD yoghurt (24 hours fermented) and the chicken stock is homemade. Feel free to use any kind of yoghurt or cream and whatever chicken stock you have on hand if you're not following the SCD. Accidentally I added 1 teaspoon ground cumin, too, because I mixed it up with turmeric and it was too late to remove it when I became aware of my language confusion ;) But it turned out very nice, so I kept this addition. Enjoy!..."
INGREDIENTS
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2 tablespoons olive oil
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1 cup onion, chopped
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3/4 cup macadamia nuts, roughly chopped
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2 teaspoons fresh ginger, grated
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2 garlic cloves, minced
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1/2 teaspoon ground turmeric
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1 cup granny smith apple, peeled, cored and diced
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2 lbs butternut squash, peeled, diced
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1 cup chicken stock
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yoghurt, for serving
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macadamia nuts, for serving
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