In An Instant Part 3 - Sweet Potato And Pumpkin Soup

In this episode of In An Instant, The Full Freezer shows how to make delicious sweet potato and pumpkin soup straight from the freezer!

Recipe for 2 servings
 

Ingredients

• 1 tbsp (15 g) butter
• 150 g frozen chopped red onions
• 300 g frozen sweet potato cubes
• 300 g frozen butternut squash cubes
• 2 tsp cumin seeds
• 1 tsp frozen chopped garlic
• 1 tsp frozen chopped ginger
• ½ tsp chili flakes (more to taste)
• 300 ml vegetable stock (½ cube)
• Freshly ground black pepper and crème fraîche to serve
• Serve with baguette
   

Method:

1. Select Sauté and add the butter to the inner pot.
2. Once hot, add the frozen onions and sauté until soft – 1–2 minutes – stirring continuously to avoid burning. Add the sweet potato and pumpkin and stir.
3. Add the garlic, ginger, cumin seeds, and chili flakes, plus a splash of stock to deglaze the pot.
4. Add the remaining stock and press Cancel to turn off the sauté function.
5. Secure the pressure cooking lid and select Pressure Cook for 8 minutes on high (it will take a few minutes to come to pressure).
6. When the program finishes, quick release the pressure (takes about 2 minutes), carefully remove the lid, and blend with a stick blender until smooth.
7. Allow to cool slightly, then stir in 1 tbsp crème fraîche. Mix well and serve with freshly ground black pepper and crusty bread.