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

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

Step 1: prepare the ingredients.

Have you bought a slow cooker and decided to cook this charming soup? Then let's get started, first, with the help of a sharp kitchen knife, we peel all the vegetables indicated in the recipe. We wash them under streams of cold running water, dry them with paper kitchen towels, put them in turn on a cutting board and continue cooking. The style of cutting is not important, the main thing is that the size of the pieces is small, the potatoes can be chopped into cubes of 3 centimeters, immediately sent to a bowl of cold water and left there until use, so as not to darken.

Chop the pumpkin in the same way as the previous ingredient, carrots in cubes from 1.5 to 2 centimeters in size, simply divide the onion into 4–8 parts, chop into strips or cubes, and either crush the garlic with the back of a knife or chop into thin slices. After that, we move the rest of the products that will be needed for the dish to the countertop, and proceed to the next step.

Step 2: Stew vegetables.

We insert the plug of the multicooker into the outlet, fix the Teflon bowl in it, pour in the right amount of vegetable oil, put a little butter and set the mode "Baking" for 40 minutes. After a while, put the garlic in the heated fat and fry it. 3-5 minutes, stirring occasionally with a wooden or silicone kitchen spatula. Then add onions and carrots to it and fry everything about 15–20 minutes, constantly loosening.

After that, we send potatoes to the bowl and cook everything together again. 10 minutes. Then we add pumpkin, half a glass of purified water to all vegetables and wait for the multicooker to turn off. Then we cover the kitchen appliance with a tight-fitting lid, set a new mode "Extinguishing" for 1 hour and we go to do other important things while the miracle technique works.

Step 3: chop vegetables.

As soon as the multicooker turns off again, announcing this with a corresponding beeping or buzzing signal, gently open it, very carefully transfer the softened vegetables into a deep bowl and let them cool slightly. After that, we grind them to a puree state in any convenient way, for example, using a food processor, an electric meat grinder, a stationary or immersion blender, or knead them with a crush in the old fashioned way.

Step 4: Bring the pumpkin soup in a slow cooker to full readiness.

Now, using a tablespoon, we again transfer the resulting vegetable mass into the multicooker bowl, pour liquid cream there, season the almost finished dish to taste with salt, black pepper and again mix everything until a homogeneous consistency. Then again cover the kitchen appliance with a lid and expose soup mode, but this time 3-4 minutes. After turning off again, let the fragrant dish brew a little, it’s enough 7–10 minutes. Then, helping ourselves with a ladle, pour it in portions on plates and go to taste!

Step 5: Serve pumpkin soup in a slow cooker.

Pumpkin soup in a slow cooker after cooking is slightly insisted. Then they are distributed in portions on deep plates, if desired, sprinkle each with raw peeled pumpkin seeds, cheese chopped on a medium or fine grater, or crushed with fresh finely chopped dill, parsley, cilantro, basil, and green onions. As an addition to this yummy, you can offer crackers, croutons, pita bread, flat cakes, although bread is also suitable. Cook with love and stay healthy!
Bon appetit!

Water can be replaced with any meat broth or vegetable broth;

Very often, peeled eggplant, zucchini, cauliflower, broccoli, cut into small pieces, are added to a set of vegetables, of course, a slightly different soup is obtained, but also very tasty, more saturated and healthy;

Some housewives fry small pieces of chicken fillet with garlic for about 10 minutes, then put all the other products in order and bring the soup to full readiness as indicated in the recipe;

Spices written in the ingredients are not considered essential, if you wish, use any that season the first hot dishes, for example, tarragon, sage, savory, basil, rosemary or others.

Pumpkin is one of the affordable and very useful products. It contains a large amount of fiber, vitamins, including carotene, minerals. Despite the sweet taste of the vegetable, its calorie content is low. The disadvantage of the product is one - it takes a lot of time to prepare it. Kitchen appliances will come to the rescue. Pumpkin puree soup in a slow cooker turns out to be tender and tasty, satisfying and at the same time not too high in calories, adults and children eat it with pleasure. The hostess does not need to bother much with the preparation of this dish - the smart device will take on the bulk of the work.

Cooking features

Using a slow cooker makes the already uncomplicated process of making pumpkin puree soup quite simple. However, in order for the dish to meet your expectations, you need to know a few things.

• There are many varieties of pumpkin. The most tender, oily and fragrant pulp has a nutmeg variety. However, the fruits of this variety may seem too sweet for you. Then you can choose a large-fruited pumpkin with loose pulp, which is also suitable for cream soup. But it is better to refuse hard-skinned pumpkin: it remains quite dense even with prolonged cooking.
• Despite the fact that vegetables are still chopped at the end of cooking, they need to be cut into medium-sized pieces. This is especially true for pumpkins. The smaller the pieces, the faster they will become soft.
• Not all spices go well with pumpkin. Curry, ginger, savory, mint, turmeric, black pepper, paprika are most suitable for it. The taste of the finished dish will largely depend on the seasonings used.
• Pumpkin soup in a multicooker is best cooked in the "Stew" mode, and not using a program designed for cooking first courses. So it will cook longer, but it will turn out more tender.
• At the first stage of cooking, part of the vegetables can be fried, this will give the dish a new taste.
• When chopping a dish, it is better to transfer the products from the multicooker bowl to a separate container. When working with an immersion blender, you need to remember that when it is immersed in the soup and removed from it, the device should be turned off, otherwise there is a risk of getting burned or getting dirty with flying splashes.
• Creamy taste of the soup helps to give cream, milk, butter, sour cream. Most often they are added to the dish at the last stage of its preparation. After introducing the last ingredient, it does not hurt to keep the dish in the heating mode for a while or even continue cooking it in the stewing mode for another 5 minutes.

Creamy Pumpkin Soup

• pumpkin pulp - 0.7 kg;
• cream (can be replaced with milk) - 1 l;
• onions - 100 g;
• carrots - 100 g;
• butter - 20 g;
• water - how much will go;
• salt, seasonings - to taste.

Cooking method:

• Peel the pumpkin, cut it, cut out the areas of pulp with seeds. Cut the pumpkin into small pieces (about 1 cm).
• Free the onion from the husk, cut it into small cubes.
• Peel and coarsely grate the carrots.
• Put a piece of butter in the multicooker bowl, turn on the unit by selecting the “Frying” program. In the absence of the specified mode, you can use the "Baking" program.
• Fry vegetables in this mode for 5 minutes.
• Add pumpkin. Fill it with water so that it barely covers the pieces.
• Change the mode of operation of the multicooker to "Extinguishing". If your unit has a Multi-Cook program, you can use it. Set the timer for 30-40 minutes depending on the power of your multicooker. If you have hard varieties of pumpkin, it is advisable to increase its stewing time by 10 minutes.
• When the multicooker is finished, transfer its contents to the blender bowl, turn into a puree, return to the multicooker container.
• Add salt, spices, milk or cream. Stir.
• Turn on the appliance in the cooking mode for the first dish. In many appliances, the corresponding program is called "Soup".
• After 10 minutes, switch the device to the heating mode. Leave the soup to simmer for 15-20 minutes.

Serve the soup with wheat croutons. They should have a neutral taste, so it is better not to purchase this product in a store, but to make it at home. It will also be more economical.

Spicy pumpkin puree soup with tomato

• fresh or frozen pumpkin pulp - 0.8 kg;
• tomatoes - 0.5 kg;
• sweet pepper - 0.2 kg;
• chili pepper (optional) - to taste;
• potatoes - 0.3 kg;
• onions - 100 g;
• water or chicken broth - 1-1.25 l;
• olive oil - 60 ml;
• salt, seasonings - to taste.

Cooking method:

• Peel the onion, finely chop.
• Pour boiling water over the tomatoes, peel, cut into small pieces of arbitrary shape.
• Defrost pumpkin pulp if necessary. If it is not cut, cut into medium-sized cubes.
• Peel the sweet pepper from the seeds by removing the “tail”. Cut the flesh into quarters of rings.
• Pour oil into the multicooker bowl, put the prepared vegetables.
• Turn on the unit for 30 minutes in the "Baking" mode.
• Add peeled and diced potatoes, salt and spices. Pour in water or broth. If you like it spicy, put a small pod of hot pepper or a small piece of it. Run the unit for half an hour in the "Extinguishing" mode.
• Remove the pepper. Grind the remaining products and return to the multicooker container. If there is no blender in the house, you can rub the vegetables through a sieve.
• If the soup is too thick for you, add another glass of water.
• If water is added, then start the unit for 5 minutes in the extinguishing mode, then leave it in the heating mode for a quarter of an hour. If the soup has not been diluted, the heating mode can be started immediately.

Pumpkin puree soup cooked according to this recipe can be served hot or cold. It will appeal to spicy lovers.

Pumpkin puree soup is a very appetizing and easy-to-prepare first course. The main ingredient of the soup, as you might guess, is pumpkin, it, along with other components of the soup, which can be very diverse, is usually first boiled until tender, and then pureed with a blender. Recipes can be different: pumpkin cream soup with cream and potatoes will have a delicate and velvety taste, but with the addition of chicken, pumpkin soup will become hearty and rich. We offer you several options for preparing this delicious golden first course.

Very often, nothing is added to pumpkin from vegetables except fried onions and carrots, but this recipe will talk about cooking pumpkin puree soup with the addition of not only roasted onions and carrots, but also potatoes. Thanks to the potatoes, such a pumpkin soup turns out to be more tender and has a less pronounced pumpkin taste, so it will definitely appeal to both pumpkin lovers and those who are not very positive about this vegetable.

pumpkin potato soup recipe

• 400 g pumpkin (unpeeled);
• 1 head of onion;
• 2 small potatoes;
• 1 carrot;
• 30 g butter;
• ground black pepper;
• salt;
• vegetable oil.

Peel and chop the onion.

Grate carrots using a large grater.

Place chopped vegetables in a saucepan with heated vegetable oil and fry over high heat until slightly golden.

Peel pumpkin from peel and seeds. Cut into small pieces.

Potatoes, as well as pumpkin, cut into small pieces.

Add sliced ​​pumpkin with potatoes to previously fried vegetables. Stir and fry for another 3 minutes over high heat.

Then pour the vegetables with 1 cup (200 ml) of boiled hot water, pepper and salt to taste, cover and simmer for 20 minutes over low heat.

After 20 minutes, remove the completely cooked stewed vegetables from the stove and puree with an immersion blender. Sprinkle with a piece of butter and mix.

Pumpkin and potato soup is ready.
Serve the puree soup to the table, optionally seasoned with pumpkin seeds and herbs.

Bon appetit!
Photo recipe for pumpkin puree soup from Yulia Kochenkova.

Another interesting recipe for making pumpkin cream soup on the stove from the YouTube channel video

Pumpkin soup puree with cream

Lila Yaroshenko's recipe

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How to cook pumpkin soup with chicken in a Panasonic slow cooker