How To Make Pumpkin Soup with Savoury Granola
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 1 small pumpkin, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- For the Savoury Granola:
- 1 cup rolled oats
- 1/2 cup almonds, chopped
- 1/4 cup pumpkin seeds
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
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In a large pot, heat some oil over medium heat. Add the onion and garlic and sauté until softened.
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Add the diced pumpkin, vegetable broth, coconut milk, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the pumpkin is tender.
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Meanwhile, preheat the oven to 325°F (160°C). In a bowl, mix together the rolled oats, almonds, pumpkin seeds, maple syrup, olive oil, dried thyme, salt, and pepper.
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Spread the granola mixture onto a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and crispy.
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Once the pumpkin is cooked, use an immersion blender or transfer the soup to a blender, and blend until smooth and creamy.
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Serve the pumpkin soup hot, topped with a spoonful of the savoury granola.
Nutrition
- Calories : 240kcal
- Total Fat : 12g
- Saturated Fat : 5g
- Cholesterol : 0mg
- Sodium : 590mg
- Total Carbohydrates : 31g
- Dietary Fiber : 8g
- Sugar : 9g
- Protein : 6g
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