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Whether you're planning an elaborate menu or simply planning forward for tomorrow Pumpkin soup with savoury granola topping. This recipe comes in many years of participating in in the kitchen. I find that including a couple ingredients into a recipe provides thickness into that which is ordinarily dull. You might well be looking for milder meals to make with your leftovers. Wonderful and light Pumpkin soup with savoury granola topping perfect for post-vacation. The components within this recipe get your tongue pounding, and have become waist-friendly when you require a'bite' following a busy getaway. Using several elements as choices, this soup has been loaded using a fall and spicy flavor which produces it creamy. The perfect Pumpkin soup with savoury granola topping to warm up you on chilly winter months. Fantastic for making use of leftover.

Excellent way to waste one ingredient. This can be really a great Pumpkin soup with savoury granola topping and a few of my favorites. If you are worried about the nutrient value of some of those dishes, don't be. Although it may be reduced in calories, even though you are not obtaining much nutritional value from this , it won't sustain you, and you'll just end up hungry all over again and eating a lot more energy than you would have. Diet facts labels inform you exactly what's in the meals you eat. This helps you determine when you are in possession of a vibrant diet plan. Just about every recipe we share must get an ingredient tag. Some recipes provide nutritional reality information. The ingredient label lists the amount while within the area below. They are listed per serving as a proportion of the daily price.

How to make Pumpkin soup with savoury granola topping

Yield = 6
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 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

Method

  • Step 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.
  • Step 2 Meanwhile, place the prosciutto on a baking tray. Bake for 5 mins or until crisp. Coarsely chop.
  • 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.
  • 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.
  • Step 5 Divide the soup among serving bowls. Top with a dollop of cream and sprinkle with prosciutto, chives and granola.