Pumpkin cream soup recipe in a slow cooker. Spicy pumpkin puree soup with tomato

How to cook pumpkin soup puree in a slow cooker with cream, a recipe for this, recommendations and subtleties of cooking, beneficial features this vegetable - that's what we'll talk about now, dear reader.

Pumpkin, composition and useful properties

This vegetable has been known to mankind for a very long time. The first mention of the pumpkin dates back to the third millennium BC. Many gardeners and gardeners are engaged in growing it. Moreover, the process of growing this plant is not associated with any difficulties. They grow well in mid-latitudes.

The calorie content of pumpkin is not high, which makes dishes from it dietary. 100 grams of vegetable contains only 20 kilocalories. The nutritional value product: proteins - 1.3 grams, carbohydrates - 7.7 grams, fats - 0.3 grams (based on 100 g). At least 90 percent of the mass consists of water.

Fresh pumpkin contains a significant amount of vitamins: retinol, tocopherol, ergocalciferol, ascorbic acid, almost the entire group B, PP and many others. The product contains mass useful minerals: iron, magnesium, calcium, potassium, copper, phosphorus, sulfur and so on.

Due to the presence of a large amount of antioxidants, pumpkin is excellent tool for detoxification and cleansing of the body. Some components of pumpkin can bind chemical compounds that are potentially dangerous for humans, contributing to their speedy removal.

The presence of antioxidants in significant quantities can be considered the key to youth and longevity. Frequent use pumpkin promotes rejuvenation of the body and slows down the aging process.

Pumpkin has an excellent diuretic effect. At the same time, the conditions conducive to stone formation are eliminated and the work of the kidneys is normalized. In addition, due to the presence of phytoncides, the use of dishes from this vegetable helps to suppress the growth of pathogenic microflora in the urinary tract.

A large number of vitamins contributes to the normalization of activity immune system, which allows you to get sick less often, and not to be particularly afraid of seasonal colds.

Vegetable fibers of pumpkin are excellent stimulants of activity. gastrointestinal tract. Regular use This product allows you to get rid of constipation and eliminate other problems: bloating, gas formation, and so on.

Pumpkin is a hypoallergenic product. Individual intolerance to this product is very a rare event. Often, pumpkin dishes can be offered even to children, for fear of rashes, swelling or other allergic symptoms.

There are not so many contraindications for use. Those who have an individual intolerance to this product, as well as people suffering from gastritis with low acidity, should refrain from pumpkin.

Pumpkin soup - recipe with cream

This great dish with amazing taste characteristics and do not require the presence of expensive ingredients. Using it will give good mood, especially on a rainy autumn day and will charge you with positive energy. Soup Ingredients:

Pumpkin (it is recommended to use fresh) - 300 grams;
Carrots - 1 medium piece;
Onions - from 3 to 4 pieces;
Heavy cream- 200 grams;
Vegetable oil - 2 tablespoons;
Salt, spices, seasonings - to taste.

Cooking pumpkin soup in a slow cooker

The pumpkin for soup needs to be washed and peeled, rid of the vegetable from the seeds and core. Need to cut into small pieces, the size of which is approximately 2 by 3 centimeters, you can even smaller.

Pour about 200 grams of filtered water into the multicooker bowl and put the chopped pumpkin there. It is better to select the "Frying" mode, but this is not critical. Estimated cooking time is about 15, 20 minutes. During this time, the pieces of vegetable should become very soft, literally falling apart when stirred.

At the end heat treatment drain the water from the multicooker bowl, put the pumpkin in a deep container. I note that the pumpkin needs to be given a little time so that it partially cools down. Further, using an immersion blender, the contents of the pan must be thoroughly homogenized. It is optimal to get a homogeneous puree of a gently orange color.

The multicooker bowl must be rinsed and wiped. Add there vegetable oil, and pre-uncut rings or half rings onion. In addition, carrots, chopped in circles, should be in the bowl. Heat treatment is carried out in the "Frying" mode. Duration - 10 minutes.

After frying the vegetables, they must be added to the container with the pumpkin. Blend everything well again with an immersion blender. Ideally, there should not be a single large piece in the soup.

After grinding, the contents of the pan should be placed in a multicooker bowl and brought to a boil under any heat treatment mode. When ready, add cream, salt, spices and other seasonings, guided by personal preferences.

By the way, to reduce the calorie content of the dish, you can replace the cream with water in which the pumpkin was boiled. Of course, this will not have the best effect on palatability dishes, but will make the puree soup less high-calorie. In this case, you should not be afraid for the figure. The energy content in it will not exceed a hundred kilocalories, which is very little.

Pumpkin soup with cream is ready. To decorate each serving, it is recommended to use parsley leaves, finely chopped tomatoes, and so on. Best served warm, but not too hot. Bon appetit!

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 multicooker.

In the article you will find step by step recipe cooking 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 method cooking outperforms the traditional.

On a note! Soup puree will become great addition holiday 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:

Board.
Multicooker.

Cooking:

Prepare food - clean and wash vegetables, cut arbitrarily. The smaller the pieces, the faster they will cook.
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.
Remove pumpkin and transfer to a separate bowl. It's okay if it cools down a bit.
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.
We put all the vegetables in one container and, using a blender, grind until uniform consistency(mashed potatoes). Be careful not to leave any pieces - they will spoil the whole dish.
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 preference) taste preferences) - 6 glasses.
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:

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.
Prepare all the ingredients - wash the vegetables thoroughly, peel, chop.
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.

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 is very tasty soup from a pumpkin. 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 next set products:

hot water 200 ml;
fresh herbs;
salt, oils - olive and butter - 4 tbsp. spoons;
several tubers (medium-sized) potatoes;
a couple of cloves of garlic (peeled);
head 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 is too thick, you can thin it out. 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. Serving in portioned plates. 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 Ingredients hot water. 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.

Step-by-step recipes for making nutritious pumpkin puree soups in a slow cooker 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 ready meal

1 gr.

2 gr.

carbohydrates

7 gr.

46 kcal.

Option 1: Classic slow cooker pumpkin soup recipe with croutons

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

Puree soups, which have recently entered our kitchen, are increasingly becoming business cards restaurants. In addition, gentle and nutritious puree soups 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 mix fragrant spices- 1 tsp;
four thin slices loaf (baguette);
refined oil - 2.5 tbsp. l.;
three pinches of dried garlic.

Step by step recipe classic puree soup from pumpkin 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, sprinkling olive oil, put 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.

Chop the onion into small pieces pumpkin pulp cut into small pieces, and chop the carrot through a large 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 ready soup add a tablespoon of minced 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. Pouring on plates, put in each serving pumpkin seeds and crackers. 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 delicate. new piquant taste pumpkin dish will saturate the apple, 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. Ginger rubbed on 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 add one and a half liters 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 installed program, add cream cheese and blend 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, until three minutes, transfer to a plate.

Rinse with cool water chicken fillet. 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 get everything from the broth solid foods, 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. Dropping pieces into it. boiled fillet 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 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, grind vegetable stew 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.

Time: 40 min.

Servings: 3-4

Difficulty: 2 out of 5

wonderful recipe pumpkin soup in the Redmond slow cooker

Pumpkin is considered excellent an independent dish which 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 should be noted that pumpkin is versatile vegetable from which you can prepare 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 and ending with rich creamy 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 great option lunch, which will certainly turn out to be hearty and nutritious. It can be varied upon request. different products which, in your opinion, will make it even more tasty and appetizing. Fresh herbs, mushrooms, potatoes, sour cream, milk are especially well combined with pumpkin. fresh vegetables and so on. Therefore, when preparing pumpkin puree soup, you can show your imagination so that the dish really succeeds.

Cooking pumpkin soup in the slow cooker, children especially like Redmond, since 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 minerals during cooking in a slow cooker. useful material, unlike baking a vegetable in the oven. Therefore, many people use puree soup as a hearty meal. diet food, which can be safely served while observing a diet or fasting days.

The multicooker is modern appliance, which automatically cooks any dish by frying, boiling, baking and steaming. It is impossible not to notice that it is soups that are obtained in such kitchen appliances best of all, as 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. modern hostess. 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 put the vegetables in the multicooker bowl, pour right amount 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 - fragrant first ready. You can serve it to the table with crackers or fresh bread.

Pumpkin cream soup recipe in a slow cooker. Spicy pumpkin puree soup with tomato