Smooth roasted pumpkin soup with a hint of garlic and honey . . . although I made this recipe for Halloween it’s fantastic for a general winter warmer . . . the spider web decoration and jack-o-lantern fries are an optional extra! ha
This recipe was cooked using several functions of the Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker . . . let’s do this!
Before we begin, let’s make sure we’ve got everything we need:
- 1 Pumpkin – Sugar / Pie Variety . . . around 1.5kg to 1.8kg
- 1 Large yellow onion – Chopped
- 700ml Vegetable stock
- 400ml Coconut milk
- 1 Garlic bulb
- 1 Tablespoon tomato purée
- 2 Tablespoons honey
- 1 Pot double cream
- Sea salt
- Black pepper
- Avocado Oil
- 2 Large sweet potatoes
- Sea salt
- Avocado Oil
Prepare the Pumpkin
Cut the pumpkin in half through the stalk and continue to cut in half until you have 8 equal parts.
Scoop out the seeds with a large spoon and discard (although you can toast to use for garnish if you like).
Get Ready to Roast
Brush the pulp (also called ‘meat’) with avocado oil and season with salt and pepper.
Take a whole garlic bulb and cut the top off the head. Wrap in foil forming a ‘boat’ and drizzle with avocado oil before lightly seasoning with salt and pepper and sealing the foil package.
Roast the Pumpkin and Garlic
Pour 250ml water into the pot and then add the Cook and Crisp basket. Fill the basket with the pumpkin / garlic and then close the lid before moving the slider to COMBI-STEAM.
Select ‘Steam Roast’ at a temperature of 200°C and cook for around 15-20 minutes until the garlic is soft and the pumpkin is golden and tender.
Once cooked set aside to cool for a few minutes and empty any residue liquid from the pot.
Note: I cooked the pumpkin in two separate batches to prevent overcrowding.
Time to Sauté
Select the ‘sauté’ function and add 3 tablespoons avocado oil to the pan. Once the oil is shimmering add the onion and ½ teaspoon sea salt. Stir occasionally and cook the onion for around 5 minutes.
Add the Pumpkin
Whilst the onion is cooking take the skin off the pumpkin segments and discard.
Add the pumpkin ‘meat’ to the pan along with the roasted garlic (simply squeeze the whole bulb and the garlic will ooze out).
Next add the vegetable stock, coconut milk and tomato purée and set up the Ninja to pressure cook, on high, for 30 minutes.
Note: I used the natural release option for the pressure
Allow the soup time to cool down slightly and then blend until smooth and creamy in texture.
At this point I add 2 tablespoons of honey for a little sweetness . . .
Serve for Halloween
Ladle the soup into individual bowls and then drizzle concentric circles with the cream before using a cocktail stick to draw 8 lines from the centre to the edge of each bowl to create a spiderweb.
Peel the sweet potatoes and cut into 0.5cm thick slices.
Either using a cookie cutter or a small sharp knife cut out the jack-o-lantern shapes before coating in avocado oil and seasoning with sea salt.
Air Fry at a temperature of 180°C for 20 minutes or until tender.