21
NuWave™ Precision Pressure Cooker Recipes
Squash Soup
{Serves 4}
•
1 pound pumpkin, peeled & seeds
removed
•
1 pound butternut squash, peeled &
seeds removed
•
2 tablespoons olive oil
•
1 garlic clove, crushed
•
¼ cup onion, diced
•
1 teaspoon ground ginger
•
1 teaspoon ground cumin
•
1 teaspoon ground cinnamon
•
3 cups vegetable stock, near boil
•
Salt and pepper to taste
Directions
1. Using a sharp knife, cut pumpkin into large chunks and remove seeds, set aside.
2. Using a sharp knife, trim the stem and bottom of squash to create flat surface.
3. Cut squash in half; using a spoon, scrape out seeds.
4. Sit squash on its flat surface, peel it from top to bottom to remove skin, then
cut into large chunks. Set aside.
5. Heat olive oil in PPC on 275°F (Medium).
6. When oil reaches a temperature to where you can feel the warmth on the
back of your hand, add garlic and sauté on 275°F (Medium) for 45 seconds or
until garlic has reached a light golden color.
7. Add ginger, cumin and cinnamon to PPC and stir ingredients so they
can mix with garlic.
8. Add pumpkin and stir ingredients to incorporate.
9. Add vegetable stock and season with salt and pepper.
10. Press Max/Sear to bring to boil.
11. Cover PPC and lock push plate.
12. Turn PPC regulator to 1 for low pressure.
13. Once pressure builds up, cook on 425°F (High) for 6-8 minutes.
14. Quick release steam by moving pressure regulator to steam release position.
15. Ladle soup in batches into food processor or blender; process until smooth.
Tip: • Serve with different cheeses to switch up the flavor.
NuWave™ Precision Pressure Cooker Recipes
for the NuWave Precision Induction Cooktop
