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Pumpkin soup with savoury granola topping

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Add some crunch to a delicious bowl of soup with this Pumpkin soup with savoury granola topping recipe. Healthy and full of hearty goodness, this will become a family favourite.

  • Serves6
  • Cook time30 minutes
  • Prep time20 minutes
Pumpkin soup with savoury granola topping

Ingredients

  • 3 prosciutto slices, excess fat trimmed
  • 1 tbs 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
  • ½ cup (45g) rolled oats
  • ½ cup (100g) pepitas (pumpkin seeds)
  • ½ cup (75g) sunflower kernels
  • ½ cup (40g) natural flaked almonds
  • ¼ cup (50g) white or tri-coloured quinoa, rinsed, drained
  • 1 tbs black chia seeds
  • 1 tbs sesame seeds
  • 1 tbs honey
  • 2 tsp cumin seeds

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the savoury granola, preheat oven to 180°C. 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. Step 2

    Meanwhile, place the prosciutto on a baking tray. Bake for 5 mins or until crisp. Coarsely chop.
  3. Step 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. Step 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. Step 5

    Divide the soup among serving bowls. Top with a dollop of cream and sprinkle with prosciutto, chives and granola.