Roasted Pumpkin Veggie Soup
Servings 6
Calories 155kcal
Equipment
- Air Fryer or Oven
- Instant Pot (or use a large pot on the stove top)
Ingredients
- 750 grams Pumpkin see notes
- 2 Carrots
- 1 Potato
- 1 Yellow Onion
- 3 Garlic Cloves
- 1½ tablespoon Olive Oil
- 1 teaspoon Paprika
- ¾ teaspoon Nutmeg
- ¾ teaspoon Turmeric
- 1 teaspoon Salt to season
- 3 cups Veggie Stock or use water + stock cube
- ½ cup Coconut Milk
Instructions
- Start by chopping the veggies and adding them to a mixing bowl with 1 tablespoon olive oil.
Air fryer Instructions
- Toss them to mix, and transfer to Air Fryer basket
- Air fry the veggies at 370 F for 10 minutes.
Oven instructions
- Transfer to a lined baking sheet.
- Roast the veggies at 370 F for 15-20 minutes.
- Once the veggies are roasted, transfer to the Instant Pot.
- Add stock or stock cube and water, salt, turmeric, paprika, nutmeg.
- Stir with a spatul and pressure cook on High for 5 minutes. Natural Pressure release after 6 minutes.
- Open the lid of the Instant Pot and add coconut milk. Using a hand blender, blend to a smooth soup.
- Check for seasoning and add salt as needed.
Video
Notes
Sugar pumpkin or Red Kuri or Butternut Squash works well for this recipe
Nutrition
Calories: 155kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 879mg | Potassium: 729mg | Fiber: 3g | Sugar: 7g | Vitamin A: 14454IU | Vitamin C: 22mg | Calcium: 49mg | Iron: 2mg