Air Fryer Pumpkin Cream Soup
Transform your pumpkin into a creamy, dreamy soup with this easy air fryer recipe! You'll love the roasted flavors and the incredibly smooth texture.
Servings: 4
Calories: 165kcal
Equipment
- Knife
- Cutting board
- Vegetable peeler
- Silicone mold for air fryer
- Air fryer-safe pot or pot
- Immersion Blender
- Serving bowls
Ingredients
- 28 pz pumpkin peeled and diced
- 1 onion
- 2 cloves garlic
- 2 tablespoon olive oil
- 2 tomatoes
- 1 cup vegetable broth
- ½ bell pepper
- 1 small carrot
- ½ teaspoon dried basil
- ½ teaspoon dried marjoram
- 1 teaspoon paprika
- salt and pepper to taste
- ⅓ cup heavy cream
Instructions
- Prep and Preheat: Dice your vegetables into small pieces for even cooking. Set your air fryer to 360°F/180°C to get it nice and hot.
- Toss and Roast: In your air fryer-safe silicone mold (or a pot if you don't have one), combine the vegetables with a drizzle of olive oil. Give them a good toss to coat. Roast for 20 minutes, shaking the basket halfway through for even browning.
- Simmer and Season: Transfer the roasted vegetables to a pot. Pour in the vegetable broth and add your spices. Bring everything to a boil, then let it simmer for 10 minutes to let the flavors mingle.
- Creamy Blend: Stir in the cream and let the soup cook for another 5 minutes. Then, grab your immersion blender (or use a regular blender) and puree the soup until super smooth. If it feels too thick, add a splash more broth.
- Flavor Check: Taste and adjust salt and pepper to your liking. Serve hot with all your favorite toppings – herbs, croutons, a swirl of cream, and roasted pumpkin seeds!
Nutrition
Calories: 165kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 256mg | Potassium: 289mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4114IU | Vitamin C: 14mg | Calcium: 36mg | Iron: 1mg