Pumpkin soup in an air fryer

Ingredients:

• 700 g butternut squash (about half of one large pumpkin), peeled and cut into 2.5 cm pieces.
• 2 medium carrots, cut into 4cm pieces.
• 1 orange bell pepper, seeded and cut into 2.5cm pieces.
• Half a medium onion, cut into 4 wedges
• 3 tbsp. l. olive oil
• 3/4 tsp minced garlic
• 0.5 tsp ground ginger
• 1/4 tsp dried thyme
• 3 cups lightly salted vegetable broth
• 0.5 cups heavy cream
• Shelled salted pumpkin seeds, for serving
• Crème fraîche or low-fat plain yogurt, for serving
• Finely chopped chives, for serving
• Special equipment: air grill with a capacity of 6 liters.

Preparation:

1. Preheat a 6-quart air fryer to 190°C (375°F). Combine the pumpkin, carrots, bell pepper, onion, olive oil, minced garlic, ginger, thyme, 1.5 teaspoons of salt, and a pinch of freshly ground black pepper in a large bowl. Transfer to the air fryer basket. Fry until golden brown, stirring halfway through, about 20 minutes.
2. Transfer the sautéed vegetables to a large saucepan or cauldron and add the broth and cream. Blend with an immersion blender on medium-high power until very smooth (or blend in a stand blender: let the vegetables cool for 5 minutes, then transfer to the blender, filling only halfway. Cover with a lid, leaving one corner open. Cover the lid with a kitchen towel to prevent splashes, and blend until smooth. Pour the mixture into the saucepan).
3. Simmer the soup over medium-low heat, stirring occasionally, for about 5 minutes. Taste and season with salt and pepper. Ladle the soup into bowls and top with pumpkin seeds, crème fraîche or yogurt, and chives.