PREP TIME10 mins
COOK TIME25 mins
COURSEAppetizer, Side Dish, Soup
CUISINEAmerican
SERVINGS6
CALORIES155 kcal
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.
NOTES
Sugar pumpkin or Red Kuri or Butternut Squash works well for this recipe
NUTRITION
Calories: 155kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 879mgPotassium: 729mgFiber: 3gSugar: 7gVitamin A: 14454IUVitamin C: 22mgCalcium: 49mgIron: 2mg
