• 1 tablespoon macadamia or olive oil
• ½ cup roughly chopped macadamias
• 1 small onion, chopped
• 1 teaspoon grated ginger
• 3 cups diced or canned pumpkin
• 1 small tart apple, chopped
• 3 cups chicken stock
• sour cream for topping
• Whole or halved macadamias, roasted for garnish

Heat oil in a heavy stock pot and sauté macadamias, onions and ginger for 2 – 3 minutes. Stir in apple and pumpkin slices and sauté for 2 – 3 minutes (if substituting canned pumpkin puree, add only the apple in the step above and use pumpkin puree when you add chicken stock). Pour in chicken stock. Bring to a boil then cover and simmer for 20 minutes or until apples/pumpkin become soft. Transfer to blender and blend until smooth.

Yields 6 servings
Total Net carbs: 7.5 grams per serving