Most people don’t think of liquids when they think of air fryers. But why dirty an oven tray the next time you’re roasting a batch of vegetables to blend into your favourite winter soup, when you can get those same amazing roast flavours from an air fryer? Don’t believe us? Try out our terrifically tasty pumpkin soup recipe below. Honey-Roasted Pumpkin Soup In Your Air Fryer
This nourishing pumpkin soup recipe will be ready to enjoy in about half an hour, thanks to the Philips Air Fryer XXL. For a richer, more complex flavour, roast the pumpkin and onion pieces in honey and nutmeg until caramelised.
Preparation time: 10 mins
Cooking time: 22 mins
Serves 4
Ingredients
1kg Kent or butternut pumpkin, peeled, seeded, roughly chopped into 3cm cubes
2 brown onions, peeled and quartered
2 cloves garlic, unpeeled
1½ tablespoons extra virgin olive oil
1 tablespoon honey
¼ teaspoon ground nutmeg
Sea salt flakes and freshly ground black pepper, to season
500ml chicken stock, warmed
Method
1. Put pumpkin, onion and garlic in a large bowl. Drizzle oil and honey over the top, sprinkle with nutmeg and season. Toss to coat.
2. Transfer into the air fryer basket, placing the onion under the pumpkin as much as possible. Set temperature to 200°C and time to 20 minutes, cooking until tender and lightly caramelised.
3. Allow vegetables to cool for 5 minutes. Peel the skins off the garlic.
4. Using a jug blender or stick blender, blend vegetables and stock together until smooth. Season.
5. Divide soup into serving bowls, then serve.
Serving suggestion: swirl sour cream on top of soup and scatter with chives. Accompany with toasted sourdough slices.
Cooking tip:
For a soup with a thinner consistency, simply add extra stock or water in step 3 until desired consistency.
