Carrot pumpkin soup. A wonderful recipe for pumpkin soup in a Redmond slow cooker
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 of bell peppers).
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).
- 1 small pumpkin (nutmeg variety, about 1.2 kg);
- 2 medium onions;
- 1 large red bell pepper;
- 2 tbsp. tablespoons of olive oil (you can butter);
- 1 teaspoon ground cumin;
- 1 teaspoon ground coriander;
- 2.5 glasses of water;
- salt - to taste;
- freshly ground black pepper - to taste;
- crackers and a little chopped greens - for serving.
Cooking process:
Choose vegetables carefully for pumpkin puree soup. The pumpkin should be of a sweet variety, with bright orange flesh. Onions - it is better to take a juicy sweet variety. Bulgarian pepper - fleshy, ripe.
Since the pumpkin soup, the recipe of which you see below, is prepared without meat, its taste will completely depend on the quality of the vegetables.
Remove the peel from the pumpkin, clean the seeds, cut the pulp into large cubes (the pulp will turn out 800-900 grams).
Peel the onions and bell peppers. Cut vegetables into medium sized cubes.
Add olive oil to the multi-pot, turn on the “Frying” (“Baking”) mode and let the oil heat up for 4-5 minutes.
Put the onion in a saucepan, fry until it becomes transparent. Stir frequently with a spatula.
Then add bell peppers to the pot. Continue frying for another 5 minutes until it starts to soften.
Add cumin and coriander to the onion and pepper. Mix well and then add pumpkin and water. It is better to pour hot water. Cook on Simmer for approximately 40 minutes (or until pumpkin is tender).
After the multicooker signal, test the vegetables for readiness by piercing them with a fork or the tip of a knife (they should be soft).
Using a hand blender, blend the contents of the pot to a smooth puree (using a hand blender will save you extra dishwashing). Season pumpkin soup with salt and freshly ground black pepper.
Pour it into deep soup bowls, add croutons, fresh herbs and enjoy a mild, fragrant pumpkin puree soup with autumn vegetables.
Bon appetit!
Ingredients:
- 300 gr fresh pumpkin
- 1 carrot
- 3-4 small onions
- 200 ml cream 12%
- 1-2 tbsp vegetable oil
Pumpkin is a healthy and tasty sunny vegetable, which many people undeservedly deprive of their attention. But you can cook a lot of delicious delicacies from pumpkin, ranging from stews, soups, and ending with amazing desserts and pastries. We can say that pumpkin is a versatile product, as it can be used in both sweet and savory dishes.
The benefits of pumpkin have been known since ancient times, and the color and appearance itself indicate that this vegetable contains a large amount of vitamins and minerals, which are so necessary for both children and adults. It is very convenient that pumpkin fruits are well stored, some varieties can lie all winter, retaining most of the nutrients.
Very tasty, fragrant and bright is pumpkin soup-puree in a slow cooker. Such a dish will perfectly cheer you up on a rainy autumn day and warm you in winter. Soft pumpkin puree goes well with tender cream, and lightly fried carrots and onions add extra flavor to the soup. There is a variant of cooking lean pumpkin puree soup, where instead of cream, water is used in which the pumpkin was boiled. This soup is well suited for diet food and for a children's table.
My great assistant in cooking pumpkin puree soup is the VES Electric SK-A12 multicooker. These ingredients make 2 servings of mashed soup.. Let's get started!
Cooking steps
Prepare the necessary products. Peel the vegetables, remove the seeds and core from the pumpkin.
Pour water into the multicooker bowl, put the pumpkin cut into pieces. Set the “Frying” mode (you can cook the pumpkin in another suitable mode). Approximate time - 15-20 minutes, but it all depends on the type of pumpkin, the pieces should become soft.
At the end of the program, drain the water, transfer the pumpkin to a blender. If using an immersion blender, place in a separate bowl. Wash the multicooker bowl, dry it, pour vegetable oil and fry carrots and onions on it. You can cut vegetables in arbitrary pieces, but not too large.
Put the fried vegetables to the pumpkin.
Puree everything with a blender and dilute the puree soup with the help of cream to the desired consistency.
Return the resulting mass to the multicooker bowl, set the “Frying” mode again and bring the soup to a boil.
Pumpkin puree soup in a slow cooker is ready.
This tasty and healthy dish, when served, can be decorated to your taste. I decorated with greenery and tomato slices, it turned out very bright and beautiful. Well, how delicious, you will learn about it if you yourself cook pumpkin puree soup in a slow cooker according to the proposed recipe. Bon appetit!
Pumpkin puree soup in a slow cooker
Carefully prepared in a slow cooker or on the stove, pumpkin puree soup will please the whole family with its bright taste!
Hello dear cooks!
Pumpkin is the most autumn miracle vegetable, which is worth stocking up a bit. The pumpkin is stored in a dark place at room temperature or slightly below temperature for up to one year! A beautiful bright pumpkin contains more beta-carotene than carrots! In addition, pumpkin contains many vitamins, macro- and microelements, fiber. Pumpkin dishes are suitable for the whole family. For the smallest and very nimble kids, it’s good to cook pumpkin puree soup, bake pumpkin in the oven. Pumpkin is very useful for the gastrointestinal tract, especially for children and the elderly. Delicious pumpkins make salads, casseroles, pancakes, cereals and pastries.
Pumpkin soups are plentiful. You can add any ingredients that you think are combined with this vegetable to pumpkin soup. I am sharing with you a recipe for pumpkin puree soup for a child, which can also be fed to the mother of the child, the father of the child, his grandparents. Basically a recipe for everyone. The soup is hearty yet easy to make!
Pumpkin Soup Ingredients:
- pumpkin peeled- 700 g
- 700 g
- Milk 3.5% - 1 l
- Onion - 160 g
- 100 gr
- Butter - 25 g
- Salt - to taste
The volume of the bowl of my multicooker is 4.5 liters.
The recipe is suitable for making pumpkin puree soup in a slow cooker, and on the stove. The thickness of the soup can be controlled by the amount of milk. If the soup is too thick for you, dilute it with boiled milk.
Pumpkin puree soup in a slow cooker - preparation:
Lightly fry onions in butter in the “Baking” or “Frying” mode.
Add coarsely chopped carrots, potatoes and pumpkin.
Pour milk, add salt to taste.
We cook in the "Extinguishing" mode for 1-1.5 hours - until the vegetables are ready.
Pumpkin puree soup in a slow cooker during cooking:
When the vegetables are ready, puree them with an immersion blender.
When serving, sprinkle with olive oil, garnish with seeds, croutons or cream.
Calorie content of pumpkin puree soup in 100 grams = 63.7 kcal
- Proteins - 2 g
- Fats - 2.3 g
- Carbohydrates - 8.2 g
Cooking time: 1 hour, 30 minutes
The calorie content of pumpkin soup-puree from a multicooker is indicated without olive oil, seeds, cream and crackers.
Today we are preparing such a miracle in our slow cooker.
The view is for an amateur, but the taste .. at first unusual, and then awesome! Tested on her husband: first, the astonished “What is this ..?!”, And then a short but capacious: “Cook. Maybe twice a week.”
Pumpkin puree soup in a slow cooker
You will need:
- Milk, a third of a bottle (300 milliliters). A fat content of 2.5-3.5% would be ideal
- Pumpkin. I love fresh, I put it in a cool place in the fall. Many use chopped and laid for the winter in the freezer. Gram 450.
- Salt. A little, on the tip of a teaspoon: WHO (World Health Organization) says that too much salt is bad.
- Pepper. My husband loves to pepper everything, so I used two types of ground pepper - black and hot red.
- If there is a sprig of dill or a mint leaf for decoration, it will be generally wonderful. I did not find ((
Did you know? Interesting Pumpkin Facts
Pumpkin is a dietary vegetable. Its calorie content is only 28 kcal per 100 g of product (low-calorie vegetable), it contains 1.3 g of proteins, 0.3 g. fat and 7.7 grams of carbohydrates for the same 100 grams of pumpkin.
And after heat treatment, it is suitable even for people with chronic problems with the stomach and intestines.
Of the vitamins - pumpkin contains C, E, B1 and B2, PP. Of the minerals - potassium, calcium, zinc, magnesium, cobalt, silicon, fluorine.
Cooking pumpkin puree soup in a slow cooker:
Wash the pumpkin, clean, cut into small slices or straws.
Get ready for the fact that it will be difficult to cut it, so take a large knife, lay the pumpkin comfortably and with two hands. Or use a man's help. It is more convenient to remove the skin with a vegetable peeler than with a knife. Although I usually prefer a small fruit and vegetable knife.
We put the pumpkin in multi bowls, pour milk, salt.
You can take more or less milk, depending on what result you want to get: thicker or thinner. From this volume of products I got an average version.
Turn on the multicooker in the "milk porridge" or "stewing" mode. The pumpkin will be ready, or almost ready (which is the same for mashed potatoes), literally in 10-12 minutes.
Pour everything into a convenient container, and mix with an immersion blender. Pour into bowls. Garnish with herbs if prepared ahead of time.
Bon appetit!
Place the remaining pumpkin in the refrigerator and use within 3-4 days. If you don’t have time, send it to the freezer, just cut it into pieces in advance so that it’s more convenient later.
Pumpkin puree soup with tomatoes and celery
But a variety of pumpkin soup in the same slow cooker, which will have a different rich taste.
Required:
- pumpkin 700 gr
- 300 gr tomatoes
- bulb 1 pc
- 2 tablespoons olive oil
- 2 garlic cloves
- liter of broth (any, you can vegetable) or boiling water
- 50 gr celery (stalks)
- herbs to taste, such as basil or rosemary
- salt and pepper to taste
Cooking:
Cut onions and tomatoes, quickly fry in a multicooker bowl, “frying” or “baking” programs, time 5-7 minutes (until the onion color changes to pale yellow).
Finely chop the pumpkin, but it is better to rub it on a coarse grater. Add broth (or boiling water), pumpkin, chopped celery stalk, salt to the slow cooker. Select the "extinguishing" mode, time - 20 minutes.
After the beep, carefully (so as not to burn yourself!) Open the slow cooker and throw in the chopped herbs and garlic (pass through the press beforehand). Close the lid and let it sit for 2-3 minutes.
Your pumpkin puree soup with tomatoes and celery is ready. Pepper the finished dish to taste.
Enjoy!!
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