Carrot pumpkin soup. Pumpkin cream soup in a slow cooker

If you don't know these recipes yet, we suggest you read them.

First recipe: in a slow cooker

Pumpkin puree soup includes the following products:

• fresh pumpkin (pulp) weighing 400 grams;
• packaging (about 200 grams) of cream;
• hard cheese "Parmesan" - a piece weighing 100 grams;
• curry and salt.

Cooking technology

This recipe makes a very tasty pumpkin soup. First, cut the vegetable into small slices (do not forget to remove the skin and remove the seeds). Then put it in the multicooker bowl. Fill with water up to level 4 and set the "Milk porridge" function. Time - about 30 minutes. Once the pumpkin is ready, put it in a blender, pour in the liquid, cream, grated cheese, salt and curry. Whisk everything well and pour back into the multicooker. We set the heating function for half an hour. This recipe is suitable if you want to cook with pumpkin. Replace cream with milk. This will reduce the calorie content of the dish and will not worsen its taste. Pour the finished soup into bowls and decorate with croutons and herbs.

Second recipe: pumpkin soup in a slow cooker

Use the following set of products:

• hot water 200 ml;
• fresh greens;
• salt, oils - olive and butter - 4 tbsp. spoons;
• several tubers (medium-sized) potatoes;
• a couple of cloves of garlic (peeled);
• head of onion (medium-sized);
• carrots (medium-sized);
• pumpkin weighing 300 grams (peeled, with seeds removed);
• package (400 ml) cream, fat content 35%.

Technology

How to cook pumpkin soup in a slow cooker? First, clean the vegetables, remove the peel from them. Finely chop the garlic, carrot and onion. Cut pumpkin and potatoes into medium-sized pieces. Pour the oil into the bowl and put a piece of butter. Briefly (in the "Baking" mode) fry the garlic. Then put onions with carrots, fry for 10 minutes. Add potatoes and pumpkin. As soon as all the vegetables are slightly fried, cover them with water. She must close all products. Salt the soup and set the stew function for one hour. After a while, pour all the contents into a blender and grind to a puree state. Add cream, mix again. If the soup turned out to be thick, then it can be diluted with boiled water. Pour the liquid back into the multicooker. On the "Baking" function, let the soup boil. Then turn off the device and wait for the dish to cool. Serve in serving bowls. We decorate with greenery.

Third recipe: pumpkin soup with meat

Composition of products:

• a piece of meat per 300 grams (you can take the pulp of pork or beef tenderloin);
• 1 large potato;
• 1 medium carrot;
• vegetable oil and salt;
• 1 small head of onion;
• pumpkin - a piece of grams per 200;
• a couple of pieces of sweet pepper.

Cooking technology

Set the function "Baking", 40 minutes. Cut the meat, fry it in oil. After 10 minutes, add chopped potatoes, carrots, onions and peppers. Don't forget to wash and clean the vegetables first. Next, send the pumpkin cut into medium-sized slices into the bowl. Salt. Pour hot water over the ingredients. Set the "Extinguishing" function to an hour. After the end of the time, keep the soup on "Heating". It will infuse and become even more tasty and fragrant.

Making soups is not difficult. Especially quickly it turns out to cook them in a slow cooker. I made pumpkin soup. In the last cold days, such a hot, hearty, but light soup comes in handy.

In order to cook pumpkin puree soup in a slow cooker, we need.

Peel the onion and cut into random pieces. Peel, wash and cut the carrots into circles, sticks or cubes. The shape and size of the cut is not important, as all vegetables will be interrupted in a blender.

Clean the pumpkin from seeds and peel. Cut into slices or cubes.

Put the pumpkin into the multicooker bowl, add water and cook in the "soup / double boiler" mode for 20-25 minutes until soft. Cooking time for pumpkin depends on the variety.

The pumpkin has cooked and is soft and fragrant. Transfer the pumpkin from the multicooker bowl to the blender bowl or other utensils.

Put onions and carrots into a clean multicooker bowl, pour 1 tbsp. a spoonful of vegetable oil and fry. Fry vegetables in the appropriate mode of your multicooker.

The fried vegetables have become soft and juicy, transfer them to the pumpkin.

Puree vegetables with a blender.

Pour the puree into the multicooker bowl, dilute with cream to the desired consistency. Add salt, spices and bring to a boil in the "soup / steamer" mode

Servings: 6
Cooking time: 1 hour 25 min.

Recipe Description

Pumpkin puree soup in a slow cooker is a light vegetarian dish, it will be especially tasty during the pumpkin harvest season. The beginning of autumn is a very good time to prepare vegetable puree soups - our menu is diversified by brightly colored and nutrient-rich soups without meat (you can see vegetable soup puree in a slow cooker from bell pepper).

To prepare pumpkin puree soup in a slow cooker, you can use pre-prepared vegetable broth, or just water. Now it has become fashionable to buy canned vegetable broths. But I do not recommend using such products. Why, if our garden is so rich in fresh autumn vegetables? In addition, canned broths tend to be very salty. And who can guarantee that no preservatives are added to them, as is now customary?

An equal amount of heavy cream can be substituted for heavy sour cream if you wish. The taste of pumpkin puree soup, the recipe of which you see below, will be wonderful in any case.

To prepare pumpkin puree soup in a slow cooker, you need:

• 1 kg of peeled pumpkin pulp.
• 1/2 cup rice.
• 1 medium bulb.
• 1 medium carrot.
• 3 liters vegetable broth (or water)
• 3/4 cup heavy cream (25-30% fat).
• 1 st. a spoonful of butter.
• Salt - to taste.
• Small white crackers - for serving.
• Chopped greens - for serving.

Cooking step by step:

Prepare all the ingredients: peel the pumpkin. Peel the onions and carrots as well. Rinse the rice to clean water. Rinse the greens and remove the thick stems.

Be careful when handling the pumpkin - this vegetable can be very hard and you will need a sharp knife to peel it. Ideally, buy already peeled and chopped pumpkin in the store.
But if you process it yourself, you can first cut it into transverse circles, and only then remove the peel and inner pulp with seeds.

Cut vegetables into small cubes.
Preheat the multi-pot by turning on the “Baking” mode. Add the butter, onion and carrots and sauté, stirring frequently, about 5-7 minutes, until lightly golden.
Then add the pumpkin and cook for about 5-10 more minutes. Don't forget to stir the vegetables.

Add rice to the pot, stir and cook everything together for no more than a minute. Pour all the ingredients with hot vegetable broth so that it completely covers the vegetables with rice (about 1.5 liters), cover the multi-pot with a lid, switch the device to the “Stewing” mode for 50 minutes.

At the end of the program, mix the contents of the pot with a hand blender and add the remaining vegetable broth (if you are not sure what consistency you want the soup to be, add some of the broth first, then puree the soup, and then add enough broth to get soup of your choice).

Pumpkin soup in a multicooker is a new dish for Russian women, since multicookers have appeared in wide access quite recently, and most families associate pumpkin exclusively with porridge. It has long been a tradition among American women that pumpkins do not disappear after the celebration of Saints Day, to cook pumpkin soup, they add a little maple syrup to it. In Germany, there is also a national pumpkin soup - "Kurbis-supe", it is distinguished by the fact that the onion, before being added to the pumpkin, is fried with flour.

Cooking a pumpkin leaves a lot of seeds that most simply throw away, although they can easily replace regular sunflower seeds as a snack. To quickly cook pumpkin seeds, you need to rinse them from the pulp and put them on a greased baking sheet. Salt. Bake in the oven for twenty to thirty minutes at 180 degrees.

Without hesitation, everyone will answer - a pumpkin is a vegetable, but it’s not! Scientifically, a pumpkin is a berry. But how useful! Only it contains vitamins of groups D, C, B and group T, it is these vitamins that improve metabolism and allow those who want to lose weight to lose weight, so pumpkin soup is also a very dietary dish. In addition, pumpkin lowers cholesterol, improves potency and strengthens eyesight. A whole storehouse of benefits and vitamins in one plate!

For those who have simple options for multicookers - do not be discouraged, the soup is prepared using simple modes that are in every multicooker. And if you don’t have this miracle device at hand, you can easily cook pumpkin soup on a regular stove. Also, in the absence of a blender, which is necessary in some recipes for making pumpkin soup, you can use a regular wooden potato masher.

How to cook pumpkin soup in a slow cooker - 15 varieties

This soup got its name because of the rich spicy taste, it will undoubtedly warm you on cold evenings.

Ingredients:

• Pumpkin peeled - 1 kilogram
• Pumpkin seeds - 1 handful
• Garlic - 1 head
• Onions - 2 pieces
• Horseradish - 1 piece
• Parsley greens - 1 bunch

Cooking:

We clean the onion and garlic, finely chop, put it in the multicooker bowl, add a couple of tablespoons of oil and fry in the multicooker (“Frying” mode) for 5 minutes. While roasting, cut the pumpkin into small pieces.

Pre-clean the horseradish and rub it on a grater. When the vegetables are ready, puree them directly in the bowl using a blender.

Add a tablespoon of salt, a teaspoon of sugar and grated horseradish to the soup. Cook for another five minutes in the "Soup" mode.

Add seeds and herbs to the finished dish.

For men to be delighted with pumpkin soup, you need to add meat to it - a nutritious dinner is ready!

Ingredients:

• Pumpkin - 300 grams
• Meat - 300 grams
• Potato - 1 piece
• Carrot - 1 piece
• Bulgarian pepper - 1 piece
• Salt pepper

Cooking:

We cut the meat into small pieces and cook in a slow cooker (“Frying” mode) for 15 minutes.

We clean and cut the pumpkin, potatoes, carrots, peppers into cubes. As soon as the meat is cooked, add the prepared vegetables, water, salt and pepper to it. Set the "Soup" mode for 1 hour.

After the signal about the end of work, we keep the soup in the "Heating" mode for about 15 minutes.

A healthy vegetable soup that will be appreciated not only by adults, but also by children.

Ingredients:

• Pumpkin peeled - 500 grams
• Carrot - 300 grams
• Garlic - 2 cloves
• Onion - 1 piece
• Water or stock - 3 cups
• Greens to taste

Cooking:

Wash carrots, peel and chop. Finely chop the onion and garlic. Cut the pumpkin into cubes.

In the multicooker, select the “Baking” mode, pour vegetable oil, pour onions, carrots, garlic into the bowl and fry for 10 minutes.

After the frying is ready, add pumpkin, two teaspoons of salt and broth to it. Select the "Baking" or "Cooking" mode, set the timer for 30 minutes.

After the readiness signal has sounded, add the greens and puree the vegetables with a blender.

Such a soup is very quick to cook, and there are more benefits in it than in a vitamin complex.

Ingredients:

• Pumpkin peeled - 1 kilogram
• Carrot - 1 piece
• Tomatoes - 2 pieces
• Onion - 1 piece
• Parsley - 1 bunch
• Garlic - 2 cloves
• Water or broth - 1 liter
• Salt, pepper, bay leaf

Cooking:

We clean the onions, carrots and parsley, finely chop and fry in a slow cooker in the “Frying” mode for 15 minutes, stirring occasionally.

After the signal that the frying is ready, we cut the tomatoes and pumpkin into cubes, finely chop the garlic.

We send the remaining vegetables for frying, pour water, add salt, pepper and bay leaf. We set the "Soup" mode for thirty minutes.

After the soup is ready, puree it with a blender.

The finished soup can be made even tastier by adding pieces of fried bacon to it. To do this, put the finished plates of meat on a well-heated frying pan with a minimum amount of oil, fry on each side for a couple of minutes until golden brown. Cut the cooked bacon into small pieces and mix with the soup.

A lean and dietary dish that will appeal to all supporters of a healthy lifestyle.

Ingredients:

• Pumpkin - 500 grams
• Onion - 1 piece
• Potato - 500 grams
• Milk - 400-500 milliliters
• Salt pepper

Cooking:

Cut the potatoes with pumpkin into small pieces and fry in a slow cooker in the “Frying” mode for 15 minutes.

Then add the onion to the vegetables and turn on the “Stew” mode, also for 15 minutes.

After the signal has rung that the dish is ready, we try the vegetables, they should be soft.

We spread the prepared vegetables in a separate bowl, together with vegetable broth and carefully puree with a blender, during this we add milk and continue to beat the puree until a homogeneous cream soup consistency is obtained.

Due to the brisket, this soup will become an excellent hearty dinner, and its taste will not leave indifferent even the most demanding gourmet.

Ingredients:

• Pumpkin - 1.5 kilograms
• Tomato - 2 pieces
• Celery - 3 stalks
• Brisket - 300 grams
• Garlic - 5 cloves
• Bulb - 1 piece

Cooking:

Cut the brisket into small pieces and fry in the “Frying” mode until golden brown.

Add finely chopped garlic, onion and celery to the brisket, leave to fry for another 10 minutes.

We clean the pumpkin and cut into cubes, also cut the tomatoes. We mix the vegetables with the rest of the products in the multicooker bowl and pour 100 milliliters of water.

We switch the multicooker to the "Extinguishing" mode, set the timer for 30 minutes.

After the signal of readiness has sounded, we take a blender and carefully grind the vegetables to a puree-like consistency. The soup is ready.

You can add a little pumpkin seeds and fresh cream to each portioned bowl of soup. So the finished dish will acquire a new taste, and most importantly, the serving of the soup will become unusual and refined.

Pumpkin soup in a multicooker "Spicy"

For lovers of savory dishes, this soup will be a real discovery and take pride of place in your cookbook.

Ingredients:

• Pumpkin - 450 grams
• Carrot - 1 piece
• Potatoes - 2 pieces
• Bulb - 1 piece
• Garlic - 5 cloves
• Cream - 50 milliliters
• Water - 800 milliliters
• Salt, chili pepper, curry - 1 teaspoon each
• Olive oil

Cooking:

We clean the pumpkin and cut it into small cubes, we also do the same with carrots. Onion cut into half rings.

Cut the garlic into slices. We select the “Frying” mode, set the timer for 15 minutes, pour olive oil and start frying the onion.

Five minutes later, add pumpkin, carrots and garlic to the onion. After the readiness signal, add diced potatoes and water to the multicooker bowl.

Turn on the "Soup" mode and set the timer for one hour.

When the soup is cooked, let it cool slightly and puree until creamy, either with a blender or with a food processor.

Pour the resulting cream soup into the slow cooker again, add salt and spices, mix thoroughly, turn on the “Multi-cook” mode for 1 minute.

Add 10 milliliters of cream to each serving of soup.

No wonder this soup got its name: exquisite aromas of ginger, light vegetable soup and croutons - this dish, like no other, conveys the traditions of national French cuisine.

Ingredients:

• Pumpkin - 500 grams
• Potato - 300 grams
• Onion - 1 piece
• Ginger - 1 teaspoon
• Milk - 1.5 cups
• Wheat croutons - 100 grams

Cooking:

Peel pumpkin and potatoes and cut into cubes. Finely chop the onion. Ginger rubbed on a fine grater.

We heat the milk, but do not boil it. Fry the onion in vegetable oil in the “Frying” mode for five minutes.

We add potatoes, pumpkin, spices and salt, as well as a little boiling water so that the water covers the vegetables a little.

In the "Stew" mode, cook vegetables for fifteen minutes. Mix everything with ginger. Drain the vegetable broth and puree the vegetables with a blender.

We return the resulting cream soup to the slow cooker, add milk and cook in the "Soup" mode for ten minutes. Sprinkle croutons into each bowl of soup before serving.

This soup is ideal for seafood lovers, it is an exquisite and dietary dish.

Ingredients:

• Pumpkin - 1 kilogram
• Onion - 1 piece
• Carrot - 2 pieces
• Ginger - 1 teaspoon
• Shrimps - 8 pieces
• Cream - for decoration
• Salt, nutmeg, paprika

Cooking:

We clean the pumpkin from the peel and seeds, cut into cubes or plates. Put in a multicooker bowl.

Sprinkle pumpkin with nutmeg. We set the "Baking" mode for 30 minutes. Cut the onion and carrot, chop some fresh ginger.

Puree the finished pumpkin with a blender along with onions, carrots and ginger.

Salt the resulting mass, add 500 milliliters of water and leave to cook in the "Soup" mode for 15 minutes. Peel the shrimps, season with paprika, salt and add to the soup. Cook the finished soup for another five minutes.

We decorate each portion plate with cream, paprika and dried vegetables.

To reduce the time for cleaning shrimp, you can take ready-made shrimp marinated in brine. If you buy shrimp in oil for this soup, then the dish will turn out to be a little fatty, but no less tasty.

Probably the most versatile and simple recipe for this wonderful soup, the ingredients for it are in the refrigerator of every family.

Ingredients:

• Pumpkin - 300 grams
• Carrot - 1 piece
• Onion - 1 piece
• Garlic - 2 cloves
• Potatoes - 4 pieces
• Cream - 400 grams
• Olive oil
• Butter

Cooking:

Turn on the "Frying" mode, start the timer for 15 minutes. Fry the garlic in a mixture of butter and olive oil, then add the onion and carrots.

After the readiness signal has sounded, add peeled and diced potatoes and pumpkin to the frying. Mix thoroughly.

Set the "Frying" mode again for 15 minutes. After that, we cook vegetables in the “Stew” mode for one hour.

As soon as the vegetables are ready, transfer them to a regular bowl and puree with a blender, add the cream.

If the soup turned out to be very thick, you can add boiled hot water until the optimum consistency is obtained.

Put the soup on the stove and bring to a boil, but do not boil. The dish is ready!

The soup is ideal for those who cannot imagine their life without chicken soup, and the usual noodles are already tired. This dish easily diversifies the daily menu.

Ingredients:

• Pumpkin - 350 grams
• Onion - 1 piece
• Garlic - 1 clove
• Potato - 250 grams
• Cream - 400 grams
• Chicken fillet - 1 piece
• Sour cream - 3-4 tablespoons
• Salt, pepper, favorite spices

Cooking:

Cut the onion into half rings and fry in a slow cooker on the “Frying” mode for several minutes. Peel the pumpkin and cut into cubes.

Add the pumpkin to the onion and fry for another two minutes. Squeeze one clove of garlic into vegetables, add 500 milliliters of water there.

Cut the chicken fillet and potatoes into cubes. Mix all the ingredients in a mixing bowl. I salt the soup. We set the "Cooking" mode for 30 minutes.

When the timer rang, put the soup in a saucepan, add your favorite spices, 4 tablespoons of sour cream and carefully puree with a blender until creamy.

The soup is served with a spoonful of sour cream and crackers.

This soup is full of different flavors, and due to the cheese and bacon, it gives the impression of an ordinary cream soup. A great idea for those who don't like the taste and smell of pumpkin in their dishes.

Ingredients:

• Pumpkin - 500 grams
• Garlic - 2 cloves
• Onion - 1 piece
• Carrot - 1 piece
• Butter - 2 tablespoon
• Olive oil - 3 tablespoons
• Provence herbs - 1 teaspoon
• Cream 10-20% -50 milliliters
• Hard cheese - 50 grams
• Bacon - 50 grams
• Salt, pepper - to taste

Cooking:

Turn on the multicooker in the "Frying" mode, set the timer to 15 minutes. Saute the garlic in a mixture of olive oil and butter until golden brown.

Add grated carrot and chopped onion to it. Cook vegetables until the end of the program, stirring occasionally.

We clean the pumpkin, cut into cubes and add to the frying. Set the "Extinguishing" mode for 30 minutes.

While the vegetables are cooking, it's time to make the spiced cream. To do this, add 50 milliliters of cream to the container, sprinkle with Provence herbs and bring them to a boil.

Fry the bacon slices in a dry frying pan for a few minutes on each side until golden brown.

Ready vegetables after stewing immediately puree with a blender. Add cream to the consistency of a creamy soup.

If the soup is thick, add more warm water or cream.

Pepper, salt and heat the finished dish on the stove without boiling. Garnish each plate with bacon slices and grated cheese.

This dish is created for those who are not afraid of experiments and love the rich taste of spices.

Ingredients:

• Pumpkin peeled - 1 kilogram
• Broth - 750 milliliters
• Rosemary leaves - 1 tablespoon
• Chopped thyme - 2 tablespoons
• Walnuts - 4 tablespoons
• Cornmeal - 2 tablespoons
• Sour cream - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Salt/sugar - to taste

Cooking:

Cut the pumpkin into slices, place in a multicooker bowl, sprinkle with vegetable oil and cook in the “Baking” mode for thirty minutes.

Puree the pumpkin in a blender. Add broth, rosemary, thyme, sour cream, salt and sugar to pumpkin puree. Cook the soup in the "Multipovar" mode for 5 minutes.

Dilute cornmeal with four tablespoons of warm boiled water. Mix with the rest of the products, cook the soup in the same mode for another 5 minutes.

Chop the walnuts into crumbs, add to the soup and let the dish brew for 10-15 minutes.

A very tender soup with a pronounced pumpkin flavor, in addition, it is low-calorie and is perfect for diet food.

Ingredients:

• Pumpkin peeled - 1 kilogram
• Onion - 1 piece
• Garlic - 2 cloves
• Butter - 3 tablespoons
• Cream - 100 milliliters

Cooking:

We clean the onion and pumpkin, cut into cubes. In the “Frying” mode, fry the vegetables in butter for 10 minutes.

Add 3 cups of water, salt, pepper and your favorite seasonings to the vegetables. In the "Soup" mode, cook for 20 minutes.

We separate the vegetables from the released broth, add the garlic passed through the press to them and puree with a blender.

We heat the cream, but do not bring to a boil and add to the puree.

If the soup is very thick, you can add vegetable broth to the desired consistency.

Bring the finished soup to a boil and pour into bowls, decorate with croutons.

The most delicious soup that can be prepared quickly using simple ingredients! A real find for economical housewives.

Ingredients:

• Pumpkin - 200 grams
• Onion - 100 grams
• Pine nuts - 80 grams
• Carrot - 100 grams
• Dried basil - 10 grams
• Cream - 500 milliliters
• Vegetable oil - 70 milliliters
• Water - 100 ml

Cooking:

Cut onion, pumpkin and carrots. Pour vegetable oil into the bowl of the multicooker, spread the onions and carrots.

Pumpkin is a versatile vegetable that can be used to cook a variety of dishes. Pumpkin soups are simply amazing. In addition, they will nourish your body with a large number of useful trace elements and energize you for a long time. This article presents several recipes for making pumpkin soups in a slow cooker.

Pumpkin puree soup is very tender and tasty. It is this vegetable that will give your first course an unsurpassed aftertaste and aroma. Moreover, your children will surely like the bright, attractive appearance of the finished dish, and they will fall for an unusual dish in two cheeks.

To prepare pumpkin puree soup, you will need the following products:

• pumpkin - 850 gr;
• potatoes - 5 pcs;
• milk (2.5% fat) - 900 ml;
• white onion - 1 pc;
• carrot - 1 pc;
• butter - 30 gr;
• olive oil - 1.5 tbsp. l;
• salt to your taste.

Cooking pumpkin puree soup in a slow cooker following these steps.

1. Peel pumpkin, remove seeds and threads. Rinse a few seeds (8-10) and leave in a separate container until the end of cooking.
2. Cut the peeled pumpkin into small cubes.
3. Remove skin from potatoes, wash and cut into cubes.
4. Peel onions and carrots, rinse. Cut the onion into cubes, carrots into rings.
5. Set the multicooker to the frying mode, send the butter into the bowl.
6. When the butter has melted, put the onion in a container, fry lightly (3-4 minutes).
7. Add carrots to the contents of the multicooker, continue frying for another 3 minutes.
8. Send potatoes and pumpkin to the container of the device, pour the contents with milk and add a pinch of salt.
9. Set the unit to the extinguishing mode and cook the dish for 50 minutes.
10. At the end of the cooking time, transfer the contents of the multicooker to a separate container and puree with an immersion blender.
11. In a frying pan, lightly fry the pumpkin seeds in olive oil.
12. Garnish the finished dish with fried pumpkin seeds and pour over the oil in which they were fried.

The finished dish can also, if desired, be decorated with white bread crackers and add a little cream with high fat content.

Spicy pumpkin soup in a slow cooker

This recipe is very simple and will not take you much time. Despite this, the taste of the finished dish will flash in your mouth with spicy, unusual notes. By the way, if you want to surprise your guests with a non-trivial dish, then this recipe is for you.

In order to cook spicy pumpkin soup in a slow cooker, stock up on the following ingredients:

• pumpkin - 600 gr;
• garlic - 2 cloves;
• white onion - 1 pc;
• carrot - 1 pc;
• butter - 30 gr;
• olive oil - 3 tbsp. l;
• a mixture of Provence herbs - ½ tsp;
• cream (15% fat) - 60 ml;
• hard cheese - 65 gr;
• bacon - 55 gr;
• salt, pepper to your taste.

Cooking spicy pumpkin soup in a slow cooker.

1. Wash the pumpkin, cut off the peel, free from seeds and threads.
2. In a separate container, mix the cream and the mixture of Provence herbs, bring to a boil on the stove.
3. Peel the garlic, cut lengthwise into two parts.
4. Send the butter into the container of the multicooker and pour in the olive oil.
5. Set the appliance to frying mode.
6. When the butter has melted, add the garlic to the bowl.
7. When the garlic reaches a golden color, remove it and transfer it to a separate container.
8. Peel onions and carrots. Cut the onion into cubes, carrots into strips.
9. Send vegetables to the container of the device, set the “frying” mode again.
10. Saute vegetables for 8-10 minutes, stirring occasionally with a spatula.
11. Switch the appliance to the extinguishing mode, set the cooking time to 30 minutes.
12. Cut the peeled pumpkin into small cubes, put in a bowl with onions and carrots.
13. Bacon cut into thin slices.
14. Fry the bacon in a skillet until golden brown.
15. Transfer the finished pumpkin, along with onions and carrots, to a separate container and puree with an immersion blender. You should get a uniform consistency.
16. Strain the cream with herbs through a sieve.
17. Add the strained cream to the pumpkin mass, salt the soup and add pepper.
18. Send the pumpkin soup back to the slow cooker, set the heating mode and cook the dish for another 20 minutes.
19. Cheese grate on a fine grater.
20. Pour the finished dish into plates and garnish with cheese and fried bacon.

Note. If you like spicy dishes, then in the process of stewing, you can add a little chili pepper to the soup, so your dish will become even more rich and spicy.

Pumpkin soup with chicken in a slow cooker

To make pumpkin soup more nutritious and rich, add chicken meat to it. This soup is very easy to prepare, but, for sure, all members of your family will like it.

The list of products that you need to cook pumpkin soup with chicken in a slow cooker:

• pumpkin - 200 gr;
• potatoes - 2 pcs;
• chicken breast - 300 gr;
• carrot - 1 pc;
• white onion - 1 pc;
• sweet pepper - ½ piece;
• boiled water - 4 multiglasses;
• olive oil - 2 tbsp. l;
• salt, pepper to your taste.

How to cook pumpkin soup with chicken in a slow cooker.

1. Wash the chicken breast, pat dry with paper towels and cut into small cubes.
2. Send the chicken to the slow cooker, pour water.
3. Set the device to the “cooking” mode and cook the chicken broth for 40 minutes. After 10 minutes of cooking, open the lid and collect the foam.
4. When the cooking program is finished, strain the broth.
5. Peel the pumpkin, free from seeds and threads and cut into cubes.
6. Peel onions and carrots. Cut the onion into cubes, grate the carrots on a coarse grater.
7. Remove the skin from the potatoes, rinse and cut the vegetable into cubes.
8. Wash sweet pepper, free from seeds and pedicels, cut into strips.
9. Set the multicooker to the frying mode, pour in the olive oil.
10. Send all the vegetables to the heated oil and cook for 20 minutes, stirring occasionally with a spatula.
11. Add ready-made pieces of chicken breast to the fried vegetables, pour the contents with broth, salt and pepper.
12. Set the kitchen unit to the cooking mode and cook the dish for another 20 minutes.

If desired, decorate the finished dish with finely chopped herbs. Pumpkin soup with chicken is perfect for lunch as a first course.

Pumpkin cream soup in a slow cooker

Cream soups have only recently come to the territory of the post-Soviet space. Nevertheless, they managed to fall in love with many housewives for their delicate taste and soft texture. Creamy pumpkin soup is especially tasty. How to cook it correctly, read below.

Here are the ingredients you need to make Pumpkin Cream Soup:

• pumpkin - 800 gr;
• meat or chicken broth - 900 ml;
• tomatoes - 2 pcs;
• white onion - 1 pc;
• garlic - 1 clove;
• refined sunflower oil - 2 tbsp. l;
• parsley root - 1 pc;
• laurel leaf - 1 pc;
• cream (20% fat) - 60 ml;
• salt, pepper to your taste.

The recipe for pumpkin cream soup in a slow cooker.

1. Peel the pumpkin from the peel, seeds and threads. Grate on a coarse grater.
2. Peel the parsley root, chop with a grater.
3. Remove the peel from the carrots, rinse and grate on a coarse grater.
4. Peel the onion, cut into cubes.
5. Pour boiling water over the tomatoes, remove the skin from them, cut into cubes.
6. Peel the garlic, chop with a knife.
7. Pour sunflower oil into the multicooker bowl, set the device to frying mode.
8. Put the onion, carrot, garlic and parsley root into the heated oil. Fry everything until golden brown.
9. Next, add pumpkin, bay leaf, salt and pepper to the contents of the multicooker. Pour broth over vegetables.
10. Set the slow cooker to the cooking mode and cook the dish for 40 minutes.
11. At the end of the cooking program, pour the contents of the multicooker into a separate container, take out the laurel leaves and puree with an immersion blender.