Pumpkin puree soup in a slow cooker. Bright pumpkin puree soup in a slow cooker

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.

Have you exhausted all the pumpkins in your garden yet? Then I suggest you cook a very tasty, tender and healthy carrot-pumpkin puree soup in a slow cooker.

Pumpkin has long been one of the most beloved products among the people. You can cook it in a variety of ways. Can be baked or cooked. They turn out very tasty, you can use this vegetable as the basis for preparing various snacks, and even make jam from it. And you can talk about the beneficial properties of pumpkin for a very long time! But this is a completely different topic.

As for our today's pumpkin and carrot soup recipe, I'm sure it will not leave anyone indifferent! Appetizing, orange-red, fragrant - these are only the very first epithets that come to mind. Delicate taste and a huge amount of vitamins make this soup simply indispensable in your diet!

However, what a long story ... You just need to cook it and try it!

1. Pumpkin - 500 grams
2. Carrot - 250-300 grams
3. Bulb - 1 piece
4. Garlic - 2 cloves
5. Vegetable oil - two to three tablespoons
6. Water, meat or vegetable broth - three cups
7. Salt - two teaspoons
8. Greenery

Let's prepare the necessary ingredients. We wash the pumpkin, peel it and cut it into cubes. Peel onions, garlic and carrots. Cut the onion into cubes, chop the garlic finely. Grate carrots on a coarse grater.

Pour some sunflower oil into the bowl. Throw in the onions, garlic and carrots. Fry the vegetables in the frying or baking mode for 5-10 minutes until golden brown.

Lay out the chopped pumpkin. Add three cups of hot water. Water can be replaced with vegetable, chicken or meat broth. Add salt, chopped fresh herbs or dried. We close the lid.

Turn on the baking mode for 30 minutes. Can be replaced by cooking mode.

After the signal, open the lid.

Blend with an immersion blender until pureed. If the soup is thick, you can add cream or milk if desired.

Carrot-pumpkin puree soup in a slow cooker is ready, put it on plates. Sprinkle with fresh herbs. Crackers can be served with the soup. Bon appetit!

How to cook carrot-pumpkin puree soup, see the video.

Step-by-step recipes for making nutritious pumpkin puree soups in a slow cooker according to the classic recipe, options with potatoes, zucchini, chicken, cream and cheese

2017-12-05 Marina Danko

Grade
prescription

9389

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

2 gr.

carbohydrates

7 gr.

46 kcal.

Option 1: Classic slow cooker pumpkin soup recipe with croutons

Pumpkin is rightfully considered a royal vegetable. Its pulp contains a lot of useful and nutritious substances that support the normal functioning of the body and strengthen the immune system.

Puree soups, which have recently entered our cuisine, are increasingly becoming the hallmarks of restaurants. In addition, tender and nutritious puree soups are also useful for baby food.

There are so many pumpkin puree soups in the slow cooker that everyone can easily choose the most suitable one for themselves. They are cooked on water, vegetable broth and meat broth, with various vegetables. Complement with cream, cheese, milk and spices. Let's start with the simplest, classic version.

Ingredients:

• half a kilo of pumpkin;
• large carrot and small onion;
• garlic;
• a spoonful of olive oil;
• drinking water or broth;
• ready-made mixture of aromatic spices - 1 tsp;
• four thin slices of a loaf (baguette);
• refined oil - 2.5 tbsp. l.;
• three pinches of dried garlic.

A step-by-step recipe for a classic pumpkin soup in a slow cooker

First of all, let's deal with crackers. The bread needs to be dried in the oven, which will take about 25 minutes, the croutons will be ready at the same time as the soup.

Cut slices of loaf into small cubes or sticks, lay out on a brazier. Sprinkle with salt mixed with dried garlic and spices, sprinkle with olive oil, place in the oven. We dry the bread at 110 degrees.

Next, prepare the vegetables. We clean the carrots and onions, cut off the peel from the pumpkin and select the fibrous part with seeds. Pumpkin can be taken both frozen and fresh. Frozen, of course, completely thaw.

We chop the onion into small slices, cut the pumpkin pulp into medium-sized pieces, and chop the carrot through a coarse grater.

We start the processor in frying mode. Pour one and a half tablespoons of oil into the bowl and immediately put the chopped vegetables into it. Stirring, fry for five minutes.

Pour the vegetables with water or broth so that the liquid covers them by 2 cm. We transfer the multicooker for a quarter of an hour to the “Cooking” mode.

At the end of the program, the soup is ready, now you need to puree it and do it in two ways. The fastest is to kill with a blender, the second is more time-consuming - grind through a metal sieve.

In the finished soup, add a spoonful of chopped garlic. Hot, pour into plates and serve, sprinkled with crackers.

Option 2: Quick Slow Cooker Pumpkin Soup Recipe with Potatoes

A similar soup can be supplemented with potatoes, it will turn out to be thicker and very satisfying. The cooking process is quite simple and almost no different from the classic. To reduce the time, cut the vegetables finely and exclude sautéing.

Ingredients:

• three large potatoes;
• half a kilo of pumpkin pulp;
• small carrot;
• two tablespoons of peeled pumpkin seeds;
• one bulb;
• garlic;
• a spoonful of grated nutmeg;
• ready-made croutons with garlic flavor.

How to quickly cook pumpkin soup in a slow cooker

We clean all the vegetables, wash them, finely chop them into a multicooker bowl. We do not lay the garlic, it is better to add it to the already prepared soup.

We add nutmeg and a little salt to the vegetables, pour in half a liter of filtered hot water.

Close the lid, start the extinguishing mode for 20 minutes.

We grind the finished soup through a sieve or interrupt until smooth with a blender. Slightly warming up, put chopped garlic in the soup, add if necessary. Spill on plates, put pumpkin seeds and crackers in each serving. For pumpkin puree soup with potatoes, it is recommended to serve low-fat sour cream.

Puree soup is tastier from white varieties of potatoes. Potatoes with pink or purple skins are best fried, they tend not to be as good and boil quickly.

Option 3: Delicious Slow Cooker Pumpkin Soup with Cream Cheese and Apple

Pumpkin contains vitamin E, which is better absorbed by the body in combination with fats. For this reason, cream, sour cream or milk is added to pumpkin soups. In addition, these products give the soup a subtle creamy taste and make its texture more tender. A pumpkin dish will saturate an apple with a new spicy taste, a slight sourness here will be in place.

Ingredients:

• onion head;
• 700 grams of pumpkin without skin;
• garlic;
• a small slice of ginger;
• a spoonful of curry seasoning;
• three potatoes;
• 200 grams of cream cheese;
• a small sour apple;
• 30 ml non-aromatic oil.

Step by step recipe

We wash the peeled vegetables with water. We rub the ginger on a fine grater, finely chop one large clove of garlic, cut the onion into thin half rings.

In a slow cooker, fry the vegetables for two minutes, in oil. Add curry and let simmer for another 3 minutes.

Finely chop the pulp of the pumpkin. After peeling the apple, cut into slices. We cut the potatoes into small cubes.

We spread the potatoes, apple and pumpkin to the browned vegetables and pour one and a half liters of boiling water. After adding a little less than a tablespoon of salt, close the slow cooker tightly and start the Soup program.

At the end of the set program, add the cream cheese and mix thoroughly with an immersion blender.

Option 4: Hearty Slow Cooker Pumpkin Soup with Chicken

To many men, meatless soup is not soup, which they think is fair enough. Soup with chicken turns out to be more dense, it is satisfying and perfectly saturates the body. It can be prepared according to the proposed recipe or made dietary. In the second case, vegetables should not be sautéed, they should be added to the broth along with potatoes and pumpkin. It is also desirable to exclude seeds, and when serving, replace sour cream with yogurt.

Ingredients:

• chilled chicken fillet - 300 gr.;
• potatoes - two medium tubers;
• 300 grams of pumpkin (pulp);
• sweet carrot;
• a spoonful of sunflower oil;
• dill, fresh;
• a handful of pumpkin seeds.

How to cook

We clean the carrots and onions, set aside half of each vegetable. Grind the remaining parts: three carrots on a medium grater, cut the onion into small slices.

After pouring vegetable oil into the bowl, immediately put the carrots into it along with the onions. Pass the vegetables in the frying mode, up to three minutes, transfer to a plate.

Rinse the chicken fillet with cold water. After lightly drying, cut into a clean cooking bowl.

We lower the washed dill to the chicken, the halves of carrots and onions left earlier. Pour the meat with one and a half liters of hot water, add it. Turning on the processor in the "Soup" mode, cook the broth for half an hour.

We take out all solid foods from the broth, including fillets. We put the boiled chicken in a plate and cover it so that the meat does not become weathered, and discard everything else.

We lower medium-sized chopped potatoes and pumpkin pulp into a bowl with broth. Add browned vegetables and salt a little. We put the device into extinguishing mode by setting the timer to 20 minutes.

Grind the finished dish with a blender. We dip the pieces of boiled fillet into it and bring to a boil in the "Soup" mode.

When serving, add roasted pumpkin seeds in portions. Can be supplemented with fresh herbs and sour cream.

Option 5: Thick pumpkin soup in a slow cooker with zucchini

Variant of creamy mashed vegetable soup. Cream is exactly the component that gives the soup tenderness and taste, thanks to which it has gained such popularity. It is desirable to select cream with the lowest percentage of fat content, it is best to take 10 percent, which is usually added to coffee. Fatty cream will not work, it is better to dilute them with water beforehand.

Ingredients:

• a small young zucchini;
• 300 gr. pumpkin pulp;
• onion head;
• 800 ml of water (vegetable broth or light broth);
• garlic;
• three tablespoons of vegetable oil;
• 50 ml cream.

Step by step recipe

Onion with two garlic cloves finely chopped with a knife. We lower the slices into the cooking bowl and add oil. Stirring, fry on the “Frying” or “Baking” option until a light blush.

Cut off the pumpkin peel, remove the fibers along with the seeds. We cut the pulp into smaller pieces, spread it to the onion sautéed with garlic and continue to fry.

Two minutes later, after adding the pumpkin, put the zucchini cut into small cubes into the bowl. From it, too, you must first cut the peel and remove large seeds.

Having mixed the pieces of zucchini with fried vegetables well, close the lid and switch the mode to “Stew”. Manually set the timer to 10 minutes.

While the vegetables are simmering, bring the broth to a boil in a saucepan on the stove.

After stopping the program, chop the stewed vegetables with a blender and dilute the soup to the desired density with boiling liquid. After adjusting the taste with salt, add cream. After mixing thoroughly, pour into plates and serve with fresh herbs and croutons.

The recipes for pumpkin puree soups for a slow cooker are so simple that even an inexperienced cook can handle the preparation of such a first course. They are satisfying, nutritious and healthy. They are enjoyed by kids and adults.

• 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!

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.