1Fresh pie pumpkin, peeled, seeded, and cut into 1” cubes(approx 1.5 - 2.5 pounds)
1Yellow onion, peeled and quartered
3-4Clovesgarlic, peeled(or more to taste)
2Tbspolive oil
2Tbspmaple syrup
1Tspsalt(or more to taste)
½Tspblack pepper(or more to taste)
¼Tspcayenne pepper(optional; omit for less heat)
1 ½Cupsvegetable stock(or chicken)
½Cupheavy cream or half and half
Instructions
Add pumpkin cubes, quartered onion, and garlic cloves to your air fryer’s basket or rack in an even layer. Try to put the garlic bulbs near the bottom so they’re slightly blocked from direct heat
1 Fresh pie pumpkin, peeled, seeded, and cut into 1” cubes, 1 Yellow onion, peeled and quartered, 3-4 Cloves garlic, peeled
Drizzle the olive oil, maple syrup, and seasonings evenly over top of the vegetables
2 Tbsp olive oil, 2 Tbsp maple syrup, 1 Tsp salt, ½ Tsp black pepper, ¼ Tsp cayenne pepper
Cook on the air fry setting at 400°F for 20-25 minutes (I do not preheat for this recipe), pausing halfway to stir everything around, or until the vegetables are caramelized and soft. Use a fork to test and make sure it pierces the pumpkin easily, with no resistance
Place the cooked vegetables into a blender or food processor with the chicken or vegetable stock (do not fill your blender more than ½ full - do in batches if necessary). Blend until smooth, then add the cream and blend again just to mix it in. Taste and adjust seasonings if needed for personal preference
1 ½ Cups vegetable stock, ½ Cup heavy cream or half and half
Top with pepitas, chili flakes, or parsley if desired and serve warm
Notes
I like yellow onion the best, but a white or sweet onion, or even shallots would work fine as well
You can adjust the amount of onion and garlic up and down based on taste, and relative to the size of your pumpkin
The maple syrup can be swapped for honey, agave, or another sweetener of choice (but maple pairs extremely well with pumpkin)
If you want to omit the dairy, simply use additional stock in place of the cream or half and half, or use coconut milk for a vegan option
Feel free to add ½ tsp of cinnamon, nutmeg, ginger, or other warm spices if you’d like. Some more cayenne or red pepper flakes are a great choice for a spicy kick!
Add half butternut squash, carrot, or other squashes and root vegetables in addition to the pumpkin for different flavor variations!
I usually warm my stock in the microwave or on the stovetop while the vegetables are cooking, as this makes for warmer soup. If your stock is room temperature it may not be needed, but if it’s refrigerated you’ll want to warm it to prevent cold soup. You can also always warm up the finished soup in the microwave afterwards if you prefer!
You’ll achieve a smoother texture with a blender. I usually use my food processor because it’s more convenient for me, which delivers a slightly chunkier texture
Make sure to pour any juice from the bottom of your air fryer basket or drip tray out with the vegetables, as it has a lot of flavor!
Store leftover roasted pumpkin soup in the refrigerator in an airtight container for up to 5 days. For longer term storage, freeze for up to 3 months
To reheat, microwave a cup of soup on high for about 1 minute (stir halfway), or place it in a pan on the stovetop over medium heat until warmed. You may reheat in the air fryer as well, but you’ll need an oven-safe bowl that fits in your air fryer. Place the soup in the bowl and air fry for around 5 minutes at 350°F to reheat, stirring once halfway through
Exact nutritional values will vary based on brand and weight of ingredients, any adjustments or sides added, and actual quantity consumed, so please consider this a guideline only