Butternut Pumpkin Soup

Prep Time: 10 mins Cook Time: 22 mins Total Time: 32 mins
Servings 6
  • 2 tablespoons olive oil
  • 1 brown onion, diced
  • 1 leek, washed and sliced
  • 2 garlic cloves, sliced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 kilogram peeled and deseeded butternut pumpkin, chopped
  • 2 carrots, peeled and diced
  • 1 liter vegetable stock
  • 1 teaspoon sea salt
  • ½ cups cream, plus extra to serve
  1. Using the sauté function, heat the oil and cook in the inner pot the onion, leek and garlic for 5 minutes or until soft. Add the coriander and cumin and cook, stirring, for a further 2 minutes until the spices are toasted and aromatic.

  2. Add the pumpkin, carrots, stock and salt, and stir well to combine.

  3. Attach the lid, select the soup function and adjust the cooking time to 15 minutes.

  4. When the cooking time has completed, release the pressure slowly using the quick release method.

  5. Stir through ½ cup of cream and then use the Baccarat® Quick Mix blending bar to blend the soup to a smooth consistency.

  6. Season to taste and serve with an extra drizzle of cream.