Pureed soup of roasted vegetables in an air fryer.
A source of fiber, vitamins, and minerals, this puree soup has a rich flavor thanks to roasted vegetables and spices. Ideal for maintaining health and nourishing the body with beneficial substances.
Clean the pumpkin, cauliflower, carrot, and onion. Cut the vegetables into roughly equal pieces about 3 cm, and cut the onion into 6 wedges. Transfer everything to a bowl, drizzle with olive oil, season with salt, and mix.
Preheat the air fryer to 190 C. Place the vegetables in a bowl lined with parchment paper and bake for 20 minutes until fully tender. Stir the vegetables halfway through cooking and sprinkle with thyme.
Transfer the roasted vegetables to a pot, pour in some broth, and blend with an immersion blender until smooth. Add the remaining broth and bring to a very gentle simmer.
If desired, stir in the cream, then taste the soup and add salt and freshly ground black pepper if necessary. Serve garnished with parsley and sprinkled with pumpkin seeds.
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