I am quite in love with one. I think it’s magic. I can’t recall exactly how I came to putting these ingredients together, only that I was bored with regular ol’ pumpkin soup and wanted something creamy, comforting and flavoursome.
It’s perfect for grey rainy days and truly satisfying. The macadamia nuts give the most delicious creaminess and the spices are all that your tastebuds have ever dreamed of. To sum it up…thick, creamy, spiced and absolute heaven on a spoon.
Difficulty: Uber easy
Serves: 2 main / 4 entrée
Prep time: 5 minutes
Cooking time: 20 minutes
1.5 kg Jap pumpkin
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
100-130 grams roasted salted macadamia nuts
teaspoon of rock salt
Start by removing the skin and seeds from the pumpkin. Next cut the pumpkin into wedges roughly an inch thick and then into cubes. Place in a medium sized pot and give it a good shake so that the pumpkin cubes fall into any gaps, kinda like tetras.
The reason for doing this is that you want to use as little water as possible to boil the pumpkin, this will keep your soup thick and creamy. You also want to avoid removing too much water once the pumpkin is cooked, as the broth will be full of flavour that you don’t want to lose.
Add just enough water to the pot to mostly cover all of the pumpkin. It’s okay if part of some pieces are half to two-thirds above the water level.
Place over high heat and bring the water to a boil. Once it’s boiling reduce the temperature to medium, add the salt and cook for a further 15-20 minutes or until the pumpkin is so soft that your fork glides easily though.
If you like your soup on the thicker side, you may wish to remove some of the broth, perhaps a ladle or two and now is the time. I do.
Next add the spices and using a stick blender, blend the pumpkin until it is velvety smooth and free of lumps. The spices will turn the soup a dark brownish colour, don’t be discouraged, the macadamia nuts which are next to go in will lift the colour back to orange and also soften the flavour.
Prepare the macadamia nuts by blending them into an ultra smooth paste, so much so that it resembles peanut butter, only it’s macadamia butter. Some advice, I once tried leaving the macadamia pieces purposefully rough for some added texture and found myself chewing my soup. Not desirable.
Once you’re happy with your macadamia butter add it to the soup and run one final blend to ensure everything is well combined. So good!