Add crunch to pumpkin soup with this healthy granola topping.
Serves: 6
Time to prep: 20 minutes
Time to cook: 30 minutes
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
- 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.
- Meanwhile, place the prosciutto on a baking tray. Bake for 5 mins or until crisp. Coarsely chop.
- 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.
- 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.
- Divide the soup among serving bowls. Top with a dollop of cream and sprinkle with prosciutto, chives and granola.
