Pumpkin puree soup in a slow cooker. Carrot pumpkin soup

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 mode "Soup" 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 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 chefs!

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 - cooking:

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.

Puree soup is a favorite dish of many.

It is easy to prepare, nutritious and very tasty.

It is enjoyed by both adults and children.

If you have 40 minutes of free time, you can quickly cook this dish in a slow cooker.

In the article you will find a step-by-step recipe for preparing this dish.

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Pros and cons of cooking

Flaws

There are practically no disadvantages of cooking in a slow cooker. To them can only be attributed to the speed of preparation(15-30 minutes more depending on the model). In other aspects, this cooking method outperforms the traditional one.

On a note! Puree soup will be a great addition to the festive table - New Year, Birthday, wedding anniversary, etc.

This dish will appeal not only to adults, but also to children - light, nutritious and very tasty.

Energy value- in 100 grams = 63.7 kcal (excluding additional products)

Squirrels- 2 gr.

Fats- 2.3 gr.

Carbohydrates- 8.2 gr.

Difficulty level- simple.

Cooking time-60 minutes.

Cooking method- cooking.

Servings — 3.

Ingredients:

• peeled pumpkin 700 gr;
• milk 3.5% (or cream) - 1 l;
• onion - 160 gr;
• carrots - 100 gr;
• butter - 25 gr;
• salt - to taste.

Decoration Ingredients:

• greenery;
• sesame seeds.

Inventory for cooking:

1. Board.
2. Multicooker.

Cooking:

1. Prepare food - clean and wash vegetables, cut arbitrarily. The smaller the pieces, the faster they will cook.
2. Put the pumpkin in the multicooker bowl and cook until tender for 20-25 minutes. You can use the multi-cook mode -150 degrees. Once the pumpkin is soft, it's time to move on to the next step.
3. Remove pumpkin and transfer to a separate bowl. It's okay if it cools down a bit.
4. Onions, carrots must be fried. Pour 1 tbsp into a clean bowl. l. vegetable oil, then put the vegetables there. Fry until soft in the “frying” or “multi-cook” mode.
5. We put all the vegetables in one container and use a blender to grind until a homogeneous consistency (mashed potatoes). Be careful not to leave any pieces - they will spoil the whole dish.
6. Pour the finished puree with cream or milk, add salt, spices and cook in the “soup” mode until boiling. After the puree soup boils, leave it to sweat for 15-20 minutes under the closed lid of the multicooker.

Dish serve hot or warm. Before serving, garnish the soup with pumpkin seeds and herbs (for example, put a whole mint leaf). You can also add crackers.

On a note! You can make puree soup from almost any vegetable - carrots, apples, cabbage, potatoes, etc.

There are options for both sweet soups (for example, apples) and regular, vegetable ones. Well, if you are a meat lover, then feel free to add it to the recipe, after also chopping it with a blender or cutting it into small pieces.

The video will help you prepare pumpkin soup in a slow cooker:

Energy value- in 100 grams = 58 kcal (excluding additional products)
Squirrels- 1.6 gr.
Fats- 2 gr.
Carbohydrates- 8.3 gr.

Difficulty level- simple.
Cooking time-60 minutes (with broth simmering 120 minutes).
Category- first course.
Cooking method- cooking.
Servings — 3.

Ingredients:

• potatoes - 1.5 kilograms.
• Chicken broth (or any other meat broth, depending on your taste preferences) - 6 cups.
• Onion - 1 piece.
• Carrots - 2 pieces.
• Chopped garlic (you can use granulated dried garlic) - 1 piece.
• Ground pepper - to taste.
• Milk - 2 cups.
• Flour - 1 cup.
• Salt - 1 teaspoon.

Additional:

• crackers;
• greens (finely chopped dill);
• mushrooms (it is better to use champignons, but if you are a lover of forest species
  mushrooms, they also very well complement the taste of potato soup)

Inventory:

• multicooker;
• board;
• glass, spoon (for measuring volume).

Recipe:

1. Boil the broth - fill the chicken or other type of meat with water and cook for 60 minutes. After it is ready, strain the broth to rid it of possible scale.
2. Prepare all the ingredients - wash the vegetables thoroughly, peel, chop.
3. Arbitrarily chopped vegetables (pieces can be of any size), including potatoes, put on the bottom of the multicooker and pour in pre-prepared broth.

   Cooking time 30-40 minutes in multi-cook or baking mode. Keep track of the readiness of all products.

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

Time: 40 min.

Servings: 3-4

Difficulty: 2 out of 5

A wonderful recipe for pumpkin soup in the Redmond slow cooker

Pumpkin is considered an excellent independent dish that is easy to prepare using kitchen appliances. In this case, the dish turns out to be especially tender and appetizing. This soup, despite the simplicity of preparation, turns out to be quite exquisite. Therefore, if you decide to treat them to your household, they will gladly appreciate this excellent delicacy, which, at first glance, turns out to be of a “strange taste”.

It is worth noting that pumpkin is a versatile vegetable, from which you can cook a large number of dishes, both sweet and not. In any case, the recipe will turn out to be very tasty and nutritious, ranging from sweet pumpkin porridge to rich mashed soups. It is also worth noting that any cooking option for this vegetable is quite simple, so you can easily make any recipe using a modern kitchen appliance.

Pumpkin soup made in the form of mashed potatoes is a great lunch option that will certainly turn out to be hearty and nutritious. If desired, it can be diversified with a variety of products that, in your opinion, will make it even more tasty and appetizing. Fresh herbs, mushrooms, potatoes, sour cream, milk, fresh vegetables, and so on are especially well combined with pumpkin. Therefore, when preparing pumpkin puree soup, you can show your imagination so that the dish really succeeds.

Cooking pumpkin soup in the Redmond slow cooker is especially popular with children, as not many will agree to eat this vegetable “in a sweet form”. A light rich soup with potatoes and fresh herbs will turn out so tasty that lovers of healthy homemade food will certainly like it.

It is important to note that the pumpkin does not lose its vitamins and nutrients during cooking in a slow cooker, in contrast to baking a vegetable in an oven. Therefore, many people use puree soup as a hearty diet meal that can be safely served while dieting or fasting days.

A slow cooker is a modern appliance that automatically prepares any dish by frying, boiling, baking and steaming. It is impossible not to notice that it is soups that are best obtained in such kitchen appliances, since the products retain their aroma and taste, while creating an excellent fat.

To prepare pumpkin soup, you do not need any culinary skills, as this recipe is made in the same way as other types of soups. The only thing you can use when cooking is your imagination, because pumpkin goes well with many products. Therefore, if you do not have time to cook the first one, seek help from a slow cooker that will quickly and tasty prepare pumpkin puree soup and allow you to do your own thing.

Few products are required to prepare such a recipe - moreover, most of them can always be found in the kitchen of a modern housewife. To cook soup, it is important to choose the right pumpkin, which must be juicy, ripe, soft and not wadded. Only then will the first one turn out to be especially tasty and will be liked by everyone who decides to taste it.

Ingredients:

If desired, chopped vegetables (carrots, peppers) can be added to the recipe to make the soup even thicker and more satisfying.

Step 1

We peel the pumpkin, cut it in half and take out the pulp with seeds. Then we cut the vegetable into small cubes.

Step 2

We clean the potatoes, wash them and also cut them finely.

Step 3

We spread the vegetables in the bowl of the multicooker, pour the right amount of water, close the device and set the "Extinguishing" program for 40 minutes.

Step 4

After the time has elapsed, open the slow cooker and grind the vegetables with a blender until smooth. You can also grind them into a puree using a sieve.

Step 5

Add greens, sour cream, salt and spices to the resulting mass and extend the “Extinguishing” mode for 10 minutes.

That's all - the fragrant first is ready. You can serve it to the table with crackers or fresh bread.