Pumpkin soup with cream multicooker. Carrot pumpkin soup

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

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 makes a very tasty pumpkin soup. 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 the following set of products:

hot water 200 ml;
fresh greens;
salt, oils - olive and butter - 4 tbsp. spoons;
several tubers (medium-sized) potatoes;
a couple of cloves of garlic (peeled);
head of 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 turned out to be thick, then it can be diluted with 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. Serve in serving bowls. 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 hot water over the ingredients. 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.

Time: 70 min.

Servings: 6-8

Difficulty: 2 out of 5

The recipe for a delicious pumpkin soup in the Redmond slow cooker

Puree soups in our country are now at the peak of popularity, although you will not surprise anyone in the West with such a dish. Many housewives prepare such soups exclusively for children. But do not underestimate their taste and useful properties, because these first courses can perfectly diversify the everyday diet. Prepare delicious and tender pumpkin soup in the Redmond slow cooker, it's very simple.

Creamy pumpkin soup can be incredibly flavorful and delicious when used with proven recipes. You should not use too complex and expensive ingredients for cooking first courses, because such risks are not always justified.

It is worth noting that pumpkin is a very useful autumn vegetable. With its regular use, you can not only maintain your health at the proper level, but also stay in a great mood and excellent physical shape. This product is dietary, so it can be included in a low-calorie diet without fear of gaining weight.

Pumpkin-based puree soups are varied, as they can include various vegetables and meat products, which undoubtedly enriches the palatability of the first course. Do not be afraid of experiments, mushrooms, dried fruits, hard cheese - all this can be a great addition to a delicate, gourmet pumpkin.

it will turn out more fragrant and tastier if you add a little spices at the cooking stage. Ginger, garlic, ground pepper, nutmeg, rosemary, and bay leaf go well with pumpkin.
For better absorption of the fat-soluble components contained in the puree soup, it is worth enriching the first dish with milk, heavy cream, and butter.
The dish will turn out more satisfying and tastier if you put a little boiled chicken meat in the broth. The addition of any minced meat is not excluded.
The soup will get a savory note if you add a little grated goat cheese.
Puree soup can be prepared both on the basis of water, and on vegetable broth or milk.
As a thickener for soup, you can use not only wheat flour, but also semolina. With such a component, the dish will become more satisfying.
The finished dish can be served in an original way: in pots or in a self-created pumpkin plate.
Decorating soup puree is easy - add a handful of pumpkin seeds, it will turn out very interesting.
Serve white bread toast with soup. They perfectly complement the flavor composition of the dish.

Ingredients:

Step 1

Prepare all the ingredients you will need to make the soup.

Step 2

Peel the pumpkin.

Step 3

Cut the onion and carrot into large cubes. Grind the pumpkin pulp in the same way.

Step 4

Install the program "Baking". After the surface of the multicooker is properly heated, add butter, fry the previously prepared carrots and onions on it. This will take approximately 7 minutes. with frequent stirring.

Then place pumpkin cubes inside the bowl, cook everything for 10 minutes. Be sure to stir the contents of the bowl with a special spatula.

It's time to add the washed rice. Fry it with vegetables for no more than a minute.

Now you need to pour all the ingredients of the dish with broth (about 1.5 liters). Set the "Extinguishing" mode for 50 minutes.

Step 5

After cooking is complete, pour the soup into a saucepan, then puree it with a blender, adding the remaining amount of broth.

Pour the resulting puree into the multicooker bowl, add the required amount of cream with salt, mix everything thoroughly. Continue cooking on the "Extinguishing" mode for another 15 minutes.

Serve puree soup in small bowls, decorating each serving with white breadcrumbs, as well as herbs. Enjoy your meal!

See another version of this dish:

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 pumpkin, cut into cubes, 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 -

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!

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