Bright pumpkin puree soup in a slow cooker. A wonderful recipe for pumpkin soup in a Redmond slow cooker

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.

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 -

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.

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

9413

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 cool 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.

Spicy pumpkin soup will delight you with its color, taste and aroma. Most often, pumpkin soup is boiled with the ubiquitous potato, but this time we will do without it, we will take only a little onion, carrot and garlic. This recipe has completely different accents - spicy cream, which stirs pumpkin soup, as well as fried bacon and grated cheese.

Yield: 2 servings.

Ingredients

• pumpkin - 500 g,
• garlic - 1-2 cloves,
• onion - 1 small,
• carrots - 1 small or half large,
• butter - 2 tbsp. spoons,
• olive oil - 3 tbsp. spoons,
• provencal herbs - 1 teaspoon,
• cream 10-20% - at least 50 ml,
• salt / pepper - to taste,
• hard cheese - 50 g,
• bacon - 50 g.

How to cook pumpkin soup in a slow cooker

First prepare the spiced cream.
Pour 50 ml of cream into a container, add Provence herbs and bring to a boil. Set aside if done on the stove, or pour from the multicooker bowl (be sure to wash it afterwards) into another container.

Pour olive oil into a bowl, put butter and peeled garlic cloves cut in half lengthwise. Turn on the extinguishing mode. It is not necessary to set the time, but if you set it automatically, you will have to follow the process. As soon as the garlic smells throughout the kitchen and acquires a slightly golden hue, remove it from the slow cooker.

While the garlic releases its flavor into the oil, peel and cut the onion and carrot into small pieces. After the garlic has been removed, send the vegetables to fry in the same mode. They should also be just a little golden, so watch and stir.

Coarsely chop the peeled pumpkin and add to the vegetables in the bowl. Stir, close the lid, set the extinguishing mode and 30 minutes of time.

Toast thin pieces of bacon in a dry frying pan on the stovetop until crispy.

Transfer the finished pumpkin from the multicooker saucepan to a regular one and immediately, hot, pierce with a blender until the consistency of a gentle puree.

Pour through a strainer to remove herbs, cream. While pouring, mix gently and watch the thickness of the soup. All the cream may go away and even have to be added, or some amount will remain.

Salt and pepper to your taste. Put the pot of pumpkin soup on the fire and heat (do not bring to a boil). Pour into bowls, top with bacon bits and coarsely grated cheese. Call to the table!

On a note

• instead of cream, you can take 3.2% milk or meat or vegetable broth;
• for spiciness in pumpkin soup, when serving, you can put a small piece of hot pepper;
• If you don't have bacon on hand, croutons are a great substitute.