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Foodi

Pumpkin Soup

Tip: This soup freezes well to reheat and use again later!

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Item No. REC1690EU
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By Ninja Kitchen
  • Contains Dairy
Total Time
45m
Easy
15
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Ingredients

  • 3.15oz butter
  • 5.25oz shallots, peeled and finely chopped
  • 2.1oz fresh ginger, peeled and sliced
  • 1.2kg pumpkin, peeled, seeded, and cubed (about 1½ pumpkins)
  • 15.75oz potatoes, peeled and diced
  • 15.75oz carrots, peeled and diced
  • 1½ tsp paprika
  • 1½ tsp curry powder
  • ¼ tsp cayenne powder
  • 2 tbsp boullion powder (any flavour)
  • 1.2L water
  • 21fl. oz single cream
  • 3 tsp salt
  • ¾ tsp white pepper
  • ¾ tsp ground nutmeg

Instructions

Step 1
Select SEAR/SAUTE and set temperature to HI. Press START/STOP and allow preheating for 3 minutes.  

Step 2
After preheating is complete, place the butter, shallots, and ginger into the cooking pot and sauté until lightly browned, about 5 minutes.  

Step 3
Add pumpkin, potatoes, and carrots to the pot and stir. 

Step 4
Add paprika, curry powder, cayenne pepper, broth powder, and water to the pot and mix well.  

Step 5
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HI. Set time to 20 minutes. Select START/STOP to begin.

Step 6
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 

Step 7
Stir in cream, salt, white pepper, and nutmeg. 

Step 8
Use a hand blender to emulsify soup to desired thickness, or carefully pour soup into a blender and mix in batches. Serve hot. 

Step 9
For an added touch, finish each bowl with a dollop of unsweetened whipped cream and a drizzle of pumpkin oil.