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Pumpkin soup with savoury granola topping

  • 0:20 Prep
  • 0:30 Cook
  • 6 Servings
  • Advanced


  • 3 prosciutto slices, excess fat trimmed
  • 1 tablespoon olive oil
  • 2 brown onions, coarsely chopped
  • 1kg Kent pumpkin, seeded, peeled, coarsely chopped
  • 2 carrots, peeled, coarsely chopped
  • 4 cups (1L) chicken stock
  • Thickened cream, to serve
  • Coarsely chopped chives, to serve

Savoury granola topping

  • 1 egg white, lightly whisked
  • 1/2 cup (45g) rolled oats
  • 1/2 cup (100g) pepitas (pumpkin seeds)
  • 1/2 cup (75g) sunflower kernels
  • 1/2 cup (40g) natural flaked almonds
  • 1/4 cup (50g) white or tri-coloured quinoa, rinsed, drained
  • 1 tablespoon black chia seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon honey
  • 2 teaspoons cumin seeds


  • 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.

Source: taste.com.au


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