Pumpkin soup with savoury granola topping

Recipes / Soups

Add crunch to pumpkin soup with this healthy granola topping.

Recipe «Pumpkin soup with savoury granola topping» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 3 prosciutto slices, excess fat trimmed, 1 tbsp olive oil, 2 brown onions, coarsely chopped, 1kg Kent pumpkin, seeded, peeled, coarsely chopped, 2 carrots, peeled, coarsely chopped , 4 cups chicken stock, Thickened cream, to serve, Coarsely chopped chives, to serve , 1 egg white, lightly whisked, 1/2 cup rolled oats, 1/2 cup pepitas, 1/2 cup sunflower kernels, 1/2 cup natural flaked almonds, 1/4 cup white or tri-coloured quinoa, rinsed, drained, 1 tbsp black chia seeds, 1 tbsp sesame seeds.

Ingredients:

  • 3 prosciutto slices, excess fat trimmed 
  • 1 tbsp olive oil 
  • 2 brown onions, coarsely chopped 
  • 1kg Kent pumpkin, seeded, peeled, coarsely chopped 
  • 2 carrots, peeled, coarsely chopped 
  • 4 cups chicken stock 
  • Thickened cream, to serve 
  • Coarsely chopped chives, to serve 
  • 1 egg white, lightly whisked 
  • 1/2 cup rolled oats 
  • 1/2 cup pepitas 
  • 1/2 cup sunflower kernels 
  • 1/2 cup natural flaked almonds 
  • 1/4 cup white or tri-coloured quinoa, rinsed, drained 
  • 1 tbsp black chia seeds 
  • 1 tbsp sesame seeds 
  • 1 tbsp honey 
  • 2 tsp cumin seeds 

Instructions

  1. To make the savoury granola, preheat oven to 180C. Line a baking tray with baking paper. Place the egg white, oats, pepitas, sunflower kernels, almonds, quinoa, chia seeds, sesame seeds, honey and cumin seeds in a medium bowl and toss to combine. Spoon oat mixture in a thin layer over the lined tray. Bake for 10-15 mins or until lightly toasted. Set aside to cool.
  2. Meanwhile, place the prosciutto on a baking tray. Bake for 5 mins or until crisp. Coarsely chop.
  3. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the pumpkin, carrot and chicken stock. Bring to the boil. Reduce heat to medium-low and cook for 20 mins or until pumpkin and carrot are very tender.
  4. Place half the pumpkin mixture into a blender and blend until smooth. Pour into a clean saucepan. Repeat with remaining pumpkin mixture. Heat over low heat. Season with salt and pepper.
  5. Divide the soup among serving bowls. Top with a dollop of cream and sprinkle with prosciutto, chives and granola.