Instructions: Heat oil in a heavy based pan; add the macadamias, onion and ginger and saute for 2 to 3 minutes, or until golden brown.

Add the pumpkin and apple and cook 2 to 3 minutes then pour over the stock. (If using canned pureed pumpkin, add only the apple in the step above, and add pumpkin now.) Cover and simmer for 20 minutes or until pumpkin/apples are soft.

Transfer mixture to a blender and process until smooth and creamy.

Serve in large bowls with a swirl of sour cream and a few roasted macadamias tossed over for garnish.

This recipe yields 6 servings;

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.