Mains, Soup, Starters, Vegetarian

Pumpkin Soup

Step 1 of 9

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

Ingredients

90g butter
150g shallots, peeled and finely chopped
60g fresh ginger, peeled and sliced
1.2kg pumpkin, peeled, seeded, and cubed (about 1½ pumpkins)
450g potatoes, peeled and diced
450g carrots, peeled and diced
1½ tsp paprika
1½ tsp curry powder
¼ tsp cayenne powder
2 tbsp boullion powder (any flavour)
1.2L water
600ml single cream
3 tsp salt
¾ tsp white pepper
¾ tsp ground nutmeg

Step 2 of 9

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

Ingredients

90g butter
150g shallots, peeled and finely chopped
60g fresh ginger, peeled and sliced
1.2kg pumpkin, peeled, seeded, and cubed (about 1½ pumpkins)
450g potatoes, peeled and diced
450g carrots, peeled and diced
1½ tsp paprika
1½ tsp curry powder
¼ tsp cayenne powder
2 tbsp boullion powder (any flavour)
1.2L water
600ml single cream
3 tsp salt
¾ tsp white pepper
¾ tsp ground nutmeg

Step 3 of 9

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

Ingredients

90g butter
150g shallots, peeled and finely chopped
60g fresh ginger, peeled and sliced
1.2kg pumpkin, peeled, seeded, and cubed (about 1½ pumpkins)
450g potatoes, peeled and diced
450g carrots, peeled and diced
1½ tsp paprika
1½ tsp curry powder
¼ tsp cayenne powder
2 tbsp boullion powder (any flavour)
1.2L water
600ml single cream
3 tsp salt
¾ tsp white pepper
¾ tsp ground nutmeg

Step 4 of 9

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

Ingredients

90g butter
150g shallots, peeled and finely chopped
60g fresh ginger, peeled and sliced
1.2kg pumpkin, peeled, seeded, and cubed (about 1½ pumpkins)
450g potatoes, peeled and diced
450g carrots, peeled and diced
1½ tsp paprika
1½ tsp curry powder
¼ tsp cayenne powder
2 tbsp boullion powder (any flavour)
1.2L water
600ml single cream
3 tsp salt
¾ tsp white pepper
¾ tsp ground nutmeg

Step 5 of 9

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.

Ingredients

90g butter
150g shallots, peeled and finely chopped
60g fresh ginger, peeled and sliced
1.2kg pumpkin, peeled, seeded, and cubed (about 1½ pumpkins)
450g potatoes, peeled and diced
450g carrots, peeled and diced
1½ tsp paprika
1½ tsp curry powder
¼ tsp cayenne powder
2 tbsp boullion powder (any flavour)
1.2L water
600ml single cream
3 tsp salt
¾ tsp white pepper
¾ tsp ground nutmeg

Step 6 of 9

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.

Ingredients

90g butter
150g shallots, peeled and finely chopped
60g fresh ginger, peeled and sliced
1.2kg pumpkin, peeled, seeded, and cubed (about 1½ pumpkins)
450g potatoes, peeled and diced
450g carrots, peeled and diced
1½ tsp paprika
1½ tsp curry powder
¼ tsp cayenne powder
2 tbsp boullion powder (any flavour)
1.2L water
600ml single cream
3 tsp salt
¾ tsp white pepper
¾ tsp ground nutmeg

Step 7 of 9

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

Ingredients

90g butter
150g shallots, peeled and finely chopped
60g fresh ginger, peeled and sliced
1.2kg pumpkin, peeled, seeded, and cubed (about 1½ pumpkins)
450g potatoes, peeled and diced
450g carrots, peeled and diced
1½ tsp paprika
1½ tsp curry powder
¼ tsp cayenne powder
2 tbsp boullion powder (any flavour)
1.2L water
600ml single cream
3 tsp salt
¾ tsp white pepper
¾ tsp ground nutmeg

Step 8 of 9

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

Ingredients

90g butter
150g shallots, peeled and finely chopped
60g fresh ginger, peeled and sliced
1.2kg pumpkin, peeled, seeded, and cubed (about 1½ pumpkins)
450g potatoes, peeled and diced
450g carrots, peeled and diced
1½ tsp paprika
1½ tsp curry powder
¼ tsp cayenne powder
2 tbsp boullion powder (any flavour)
1.2L water
600ml single cream
3 tsp salt
¾ tsp white pepper
¾ tsp ground nutmeg

Step 9 of 9

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

Ingredients

90g butter
150g shallots, peeled and finely chopped
60g fresh ginger, peeled and sliced
1.2kg pumpkin, peeled, seeded, and cubed (about 1½ pumpkins)
450g potatoes, peeled and diced
450g carrots, peeled and diced
1½ tsp paprika
1½ tsp curry powder
¼ tsp cayenne powder
2 tbsp boullion powder (any flavour)
1.2L water
600ml single cream
3 tsp salt
¾ tsp white pepper
¾ tsp ground nutmeg

Cooking method:

Ninja Foodi MAX Multi-Cooker OP500

Pumpkin Soup

Utensils required

Allergies

Tip: Allergy Advice

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