Pumpkin Soup with Air Fryer Bagels

1h
- Preparation 20 min
- Cooking 40 min

WMF Recipe for Multi Taste Hot Air Fryer

Ingredients

4 People

For the Pumpkin Soup:
1 Onion
6 Garlic
1 Big thumb ginger
350 g Cubed pumpkin
3 Carrots
400 g Cannellini beans (canned)
2 Vegetable broth cubes
2 cups Boiling hot water and more, if needed
1 tsp. Chili flakes
Salt & pepper to taste
1 Lemon
For the Soup Topping:
4 tbsp. Coconut milk
4 Sesame seeds
4 Chili flakes
For the Air Fryer Bagels:
180 g All-purpose flour or spelt
1 tbsp. Baking powder
1 tsp. Salt
1 cups Yogurt

Preparation

Step 1

For the Pumkin Soup: Peel your onion, garlic and ginger. Roughly chop up onion, pumpkin (keep the skin on), carrots, and ginger.

For the Pumpkin Soup:

Onion

Garlic

Big thumb ginger

g Cubed pumpkin

Carrots

Step 2

Throw everything including the garlic into the air fryer and cook on 200°C for 20-30 minutes or until tender.

Step 3

Now add the cooked veggies along with the cannellini beans, veggie broth cubes, water, chili flakes, salt, pepper, and lemon juice to a blender. Blend until smooth and season to taste.

g Cannellini beans (canned)

Vegetable broth cubes

cups Boiling hot water and more, if needed

tsp. Chili flakes

Salt & pepper to taste

Lemon

Step 4

For the Air Fryer Bagels: In a bowl, mix flour, baking powder, and salt. Stir in yogurt until combined, then form the dough into a ball on a floured surface.

For the Air Fryer Bagels:

g All-purpose flour or spelt

tbsp. Baking powder

tsp. Salt

cups Yogurt

Step 5

Knead for 2-3 minutes, then divide into 4 equal pieces and shape into bagels.

Step 6

Brush with egg wash of choice and sprinkle with sesame seeds and flaky sea salt.

Step 7

Air fry on 200°C for 10-12 minutes.