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Pumpkin Soup with Granola


Preparation time
20 minutes
Cooking time
30 minutes

Print recipe


  • 1 tbsp olive oil
  • 2 brown onions, coarsely chopped
  • 2 cloves garlic, crushed
  • 1kg pumpkin, seeded, peeled, chopped
  • 2 medium potatoes, peeled, chopped
  • 1 carrot, peeled, chopped
  • 4 cups salt-reduced chicken stock
  • 2 tbsp Fountain Mustard Sauce
  • ½ cup thickened cream
  • Granola:
  • ½ cup rolled oats
  • 1 cup pepitas
  • ½ cup natural flaked almonds
  • 1 tbsp black chia seeds
  • 1 tbsp sesame seeds
  • 2 tsp cumin seeds
  • 2 tbsp Fountain Soy & Honey Sauce


  1. To make granola: pre-heat oven to 180°c. Line a baking tray with baking paper. Place rolled oats, pepitas, almonds, chia seeds, sesame seeds and cumin seeds in a bowl. Add Fountain Soy & Honey Sauce and toss to combine. Spoon oat mixture in a thin layer over the lined tray. Bake for 10-15 minutes or until lightly toasted and set aside to cool.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3-5 minutes or until onion softens. Add garlic, pumpkin, potatoes and carrot, cook for 2 minutes, stirring. Add chicken stock and bring to the boil. Reduce heat to medium-low and cook for 20-25 minutes or until vegetables are very tender.
  3. 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. Add Fountain Mustard Sauce and cream, stir to combine. Season with salt and pepper.
  4. Divide soup among serving bowls, sprinkle with granola.