Pumpkin puree soup with cream in a slow cooker: sunny mood. Pumpkin puree soup in a slow cooker

A recipe for a simple and very easy-to-make pumpkin soup from our blog reader Olga. Pumpkin cream soup in a slow cooker turns out very tasty and satisfying. You can add smoked meats or something else to your taste in such a soup. I hope that there will be many fans of this unpretentious, but very tasty dish. Pumpkin lovers can complement this recipe with beautiful step-by-step photos.

Ingredients:

• 1 kg pulp pumpkins(approximately)
• 1 bulb
• 2 garlic cloves
• 2-3 tbsp. l. butter
• 100 ml cream (20-30%)

Pumpkin puree soup in a slow cooker:

Finely chop the onion and fry in butter until transparent, add the diced pumpkin, fry all together for 7-10 minutes no more.

Add 2-3 cups of water, salt, pepper, seasonings (I added a little curry) and set to soup mode for 20 minutes. Depending on the model of the multicooker, the mode may be different, our goal is to bring the pumpkin to readiness or otherwise cook it.

After 20 minutes, I separate the liquid from the pumpkin, add finely chopped garlic to the pumpkin. I beat the pumpkin directly in the slow cooker with a blender in mashed potatoes (you need to be careful not to burn yourself). If the puree turns out to be thick, you need to add a little liquid in which the pumpkin was boiled. After whipping, the consistency should be liquid puree.

We heat the cream and add it to our pumpkin puree soup. If there was no cream at home at the time of cooking the soup, I take a couple of spoons of 15% sour cream and dilute it with 6% milk. It turns out no worse than with cream. But in the classic recipe, it is cream that is added to the puree soup.

Salt the soup, add spices, if necessary, and bring to a boil in any mode -

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

1. 
   Prepare the necessary products. Peel the vegetables, remove the seeds and core from the pumpkin.
2. 
   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.
3. 
   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.
4. 
   Put the fried vegetables to the pumpkin.
5. 
   Puree everything with a blender and dilute the puree soup with the help of cream to the desired consistency.
6. 
   Return the resulting mass to the multicooker bowl, set the “Frying” mode again and bring the soup to a boil.
7. 
   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!

Due to the fact that many vegetables that we know as seasonal have been sold all year round, we now have the opportunity to prepare dietary and vitamin pumpkin puree soup at any time. I think there is no need to describe the taste of this soup. And how can you describe the taste in words? Pumpkin soup is a must try. And here I am sure - this soup cannot but be liked! Even those who do not have great love and tenderness for the pumpkin will appreciate it (I'm sure!). Interested? In that case, follow me for the recipe. I cook in Redmond 4507, as this multicooker is problem-free for different types of soups. But cooking is possible in any model. In this case, it is only necessary to take into account the difference between a conventional multicooker and a multicooker with a pressure cooker function. And, meanwhile, the difference is not so big and is expressed only in setting the cooking time.

Ingredients:

• Pumpkin - 1 kg. (or a little more)
• Carrots - 1-2 pcs.
• Potatoes - 3-4 pcs.
• Onion - 1-2 pcs.
• Garlic - 3-4 teeth.
• Butter - 20-30 g.
• Sea salt (can be regular) - to taste
• Pepper mix - to taste
• Nutmeg (ground) - to taste
• Water - 1-1.2 liters.
• Cream (20%) - 250 ml.

Cooking:

1. Although the soup is called pumpkin, in addition to pumpkin, the puree soup includes carrots, potatoes and onions. Nevertheless, pumpkin should still prevail in the soup (there should be more pumpkin than other vegetables). Since this is a puree soup, then, naturally, the vegetables will be pureed closer to the end of cooking. Therefore, it would seem that it does not matter what pieces of them (vegetables) cut into. But I still prefer to cut the pumpkin, carrots and potatoes into not very large cubes (and not too small at the same time), and finely chop the onion and garlic without changing my tastes with a knife. And I will do all this before I turn on the multicooker. And yet, before I turn on the slow cooker, put the kettle on (I will need hot water).


2. I turn on the pressure cooker for 50 minutes. (In other models, “Frying” should be set for 18-20 minutes.) I fry the onion and garlic in butter for about 10 minutes. (It would be more convenient to immediately cook in a steel bowl, especially since I have such a bowl, but I don’t like frying in a steel bowl, so I do it in my “native” Teflon one.)


3. I spread the pumpkin and carrots to the onion with garlic, mix and fry further (about 10 more minutes).
4. I put potatoes in the bowl - on the mechanical timer the arrow is somewhere closer to the 30 mark, I do not stop the relay. Those. I don’t touch it at all - as I set it to 50, so it spins with me. (But, if you have a different model, but you will need to turn off the "frying" mode.)


5. Immediately, after the potatoes, I pour water, put salt and spices. I close the lid and turn the valve to "Closed". As I said above, I don’t touch the timer-relay, and there the arrow now shows 30 minutes or a little less - this is the remaining time for cooking soup. (In other models, put "Soup")


6. In pressure cookers, especially if soup and a lot of liquid are being prepared, it is better to wait 15 minutes after the signal, and only then open the lid. I do. Then I take out the bowl and carefully, so as not to scald myself, pour the soup into an additional steel bowl (neither a blender nor hot soup is afraid of it, and so as not to pour back and forth again) to my slow cooker. And with the help of a blender, the poured soup becomes a puree soup. At the end of the puree, I pour hot cream into the bowl (I warm the cream in the microwave, you can heat it on the stove, but the cream should not boil), and then whip the soup a little more.


7. I put a steel bowl with pumpkin puree soup in a slow cooker and turn the relay for 10 minutes (I do not close the lid). (In other models, you can turn on “Soup” again.) I stand next to the slow cooker and wait for it to boil. Puree soup cannot be boiled, usually it is simply warmed up. Therefore, as the first signs of boiling appeared, I immediately turn off the multicooker and take out the bowl.

8. Here it is, delicious and hearty pumpkin puree soup, poured into a tureen. Croutons or croutons, fresh herbs are served with pumpkin puree soup. And for those who cannot do without meat, fry the bacon separately and put it in a plate with pumpkin puree soup.

Such a colorful fruit pumpkin, does not leave us indifferent to it. From early autumn to late spring, you can buy pumpkin on store shelves and prepare various dishes from it, fill your body with useful vitamins. Pumpkin can be baked, added raw to salads, cooked from pies and.

If you have a slow cooker at your disposal, I suggest trying to make pumpkin puree soup. I think that not only adults will like this one, but the smallest gourmets - children - will also appreciate its taste. Pumpkin puree soup in a slow cooker it turns out to be dietary and light, and thanks to the addition of olive oil, it is also a lean dish.

To prepare the puree soup, we need:

• Pumpkin pulp 300 g,
• Bulb 1 pc.,
• Medium size potatoes 3-4 pcs.,
• Olive oil 1 tbsp,
• Olives for decoration
• Salt and pepper as desired and to taste.

Pumpkin puree soup in a slow cooker - recipe.

To prepare a delicious and quick pumpkin puree soup, the Polaris multicooker model 0517 AD will help us. First, take a peeled onion and chop finely. Pour a tablespoon of olive oil into the multicooker bowl and spread the onion. In the “frying” mode, fry the onion until translucent. After frying the onion, turn off the "frying" mode.

Next, cut the pulp of the pumpkin into large pieces and add to the vegetables.

Pour the vegetables with two glasses of water, close the lid of the multicooker and cook in the “steaming” mode for 20 minutes.

After the multicooker beeps about the end of cooking, open the lid, add salt and pepper to taste if desired. If you do not consider this soup as a lean dish, then you can add a little butter or cream.

Now, in order to bring the vegetables to the consistency of mashed potatoes, we need to take a blender. I do not advise using an immersion blender, as you can scratch the multicooker bowl. For chopping vegetables, it is best to use a hand blender with a bowl. We put the boiled vegetables in the blender bowl and pour in the vegetable broth.

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.