Pumpkin soup in an air fryer
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 37 G., saturated fats 12 G., proteins 12 G., carbohydrates 32 G., fiber 7 G., cholesterol 45 mg, sodium 1148 mg, sugar 9 G.
Calories 480, total fat 37 G., saturated fats 12 G., proteins 12 G., carbohydrates 32 G., fiber 7 G., cholesterol 45 mg, sodium 1148 mg, sugar 9 G.
The high temperature of the air fryer allows the vegetables to quickly caramelize, adding a rich flavor to this velvety soup. A few dried spices add a piquant and warming touch. Drizzle the finished soup with crème fraîche, sour cream, or plain yogurt and top with pumpkin seeds and finely chopped green onions. This delicious vegetarian dish is perfect for everyday use.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g butternut squash (about half of one large pumpkin), peeled and cut into 2.5 cm pieces.
- 2 medium carrots, cut into 4cm pieces.
- 1 orange bell pepper, seeded and cut into 2.5cm pieces.
- Half a medium onion, cut into 4 wedges
- 3 tbsp. l. olive oil
- 3/4 tsp minced garlic
- 0.5 tsp ground ginger
- 1/4 tsp dried thyme
- 3 cups lightly salted vegetable broth
- 0.5 cups heavy cream
- Shelled salted pumpkin seeds, for serving
- Crème fraîche or low-fat plain yogurt, for serving
- Finely chopped chives, for serving
- Special equipment: air grill with a capacity of 6 liters.
We recommend
Recipes with similar ingredients: butternut squash, sweet pepper, ground ginger, thyme, carrot, pumpkin seed
Cooking the dish according to the recipe:
- Preheat a 6-quart air fryer to 190°C (375°F). Combine the pumpkin, carrots, bell pepper, onion, olive oil, minced garlic, ginger, thyme, 1.5 teaspoons of salt, and a pinch of freshly ground black pepper in a large bowl. Transfer to the air fryer basket. Fry until golden brown, stirring halfway through, about 20 minutes.
- Transfer the sautéed vegetables to a large saucepan or cauldron and add the broth and cream. Blend with an immersion blender on medium-high power until very smooth (or blend in a stand blender: let the vegetables cool for 5 minutes, then transfer to the blender, filling only halfway. Cover with a lid, leaving one corner open. Cover the lid with a kitchen towel to prevent splashes, and blend until smooth. Pour the mixture into the saucepan).
- Simmer the soup over medium-low heat, stirring occasionally, for about 5 minutes. Taste and season with salt and pepper. Ladle the soup into bowls and top with pumpkin seeds, crème fraîche or yogurt, and chives.
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