Pumpkin soup puree 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: delicate and velvety taste will be pumpkin cream soup with cream and potatoes, 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. Such pumpkin soup thanks to the potato it turns out more tender and has a less pronounced pumpkin flavor, 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) boiled hot water, pepper and salt to taste, cover and simmer over low heat for 20 minutes.

Completely ready after 20 minutes vegetable stew Remove from heat and puree with an immersion blender. Sprinkle with a piece of butter and mix.

Pumpkin - mashed potato soup ready.
Serve soup puree to the table, seasoning as desired pumpkin seeds and greenery.

Enjoy your meal!
Photo recipe for pumpkin puree soup from Yulia Kochenkova.

Another interesting recipe cooking cream of pumpkin soup on the stove from the video of the YouTube channel

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

Making soups is not difficult. Especially quickly it turns out to cook them in a slow cooker. I made pumpkin soup. In recent cold days so hot hearty but light soup very 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. spoon 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

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 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 way 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.

The 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.

Time for preparing-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:

greens;
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:

The energy value- in 100 grams = 58 kcal (excluding additional products)
Squirrels- 1.6 gr.
Fats- 2 gr.
Carbohydrates- 8.3 gr.

Difficulty level- simple.
Time for preparing-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 granular 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 the pre-prepared broth.
Cooking time 30-40 minutes in multi-cook or baking mode. Keep track of the readiness of all products.

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 towels. kitchen towels, in turn lay out on a cutting board and continue preparation. The cutting style 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 with cold water and leave there until use, so as not to darken.

Chop the pumpkin the same way previous ingredient, carrots in cubes ranging in size from 1.5 to 2 centimeters, onion simply divide 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 it in right amount 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 into the same place, season almost ready meal salt to taste, black ground 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, optionally sprinkled with raw peeled pumpkin seeds, chopped cheese 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!
Enjoy your meal!

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

Very often, peeled eggplant, zucchini, cut into small pieces, are added to a set of vegetables. cauliflower, broccoli, of course, it turns out a slightly different soup, but also very tasty, more rich and healthy;

Some housewives fry small pieces with garlic chicken fillet 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 desired, use any that season the first hot dishes, for example, tarragon, sage, savory, basil, rosemary or others.

Time: 85 min.

Servings: 6-8

Difficulty: 2 out of 5

Bright pumpkin soup in a slow cooker

Pumpkin is not only a creepy attribute of Halloween, but also a juicy autumn vegetable, from which pretty delicious food All you have to do is find a recipe that suits your taste. Pumpkin dishes turn out bright, appetizing - what else do you need on a cloudy autumn day? Sunshine in a bowl!

In addition to its beautiful color, the pumpkin has many useful qualities- for example, it contains an exorbitant amount of carotene, which is useful for people with cardiovascular diseases, and women will appreciate vitamin E, because it prevents premature aging.

We are not talking about the whole complex of minerals - iron and zinc, useful in anemia. As you can see, pumpkin is an excellent product to include in your daily menu.

Today we have prepared for you a particularly tasty and easy-to-make recipe - pumpkin. You can cook it with both milk and strained meat broth if you do not like food without meat taste. We will take milk as a basis, as a more versatile option.

Creamy pumpkin soup recipe

Step 1

My, peel the onions, and sharp knife cut it on a cutting board. We throw butter into the bowl of the multicooker, and send a finely chopped onion there.

Lightly fry the onion in the “Baking” or “Frying” mode for 15 minutes, until it begins to acquire a beautiful golden color.

Step 2

We rub the carrots on a grater (if you don’t want to mess around, you can just chop coarsely into circles. But our recipe advises to grate the carrots, because in this form it will cook faster), send it to the multicooker bowl, fry for another 10 minutes.

While the onions and carrots are fried in a slow cooker, we wash well and peel the potatoes and pumpkin. We remove the seeds from the pumpkin with special care - the more carefully we approach this process, the tastier and more tender the pumpkin cream soup will be.

Step 3

Finely chop the potatoes and pumpkin, lay in a slow cooker. Pour a liter of warm milk (take it out of the refrigerator in advance so that it is room temperature), add salt to taste.

On a note: our recipe is universal - if you add only salt, then the dish can be served to small children, but if you want to be spicier, then feel free to put finely chopped garlic, Bay leaf and pepper if desired. Soup from this will only become more aromatic and tastier.

Step 4

We activate the "Extinguishing" mode on the display of the kitchen assistant, cooking time pumpkin cream soup one hour until the vegetables are soft and ready to be pureed.

At the end of the cooking time, carefully pour the pumpkin soup into a deep saucepan. Using an immersion blender, puree the mixture to a creamy consistency.

Serve pumpkin soup in a slow cooker, decorating it with croutons or cream to taste. Seeds are good for decoration, or finely chopped fresh herbs - quite a bit, a pinch, but how exciting the combination of bright orange pumpkin soup and juicy greens will look!

The initial dish turns out to be bright, beautiful and appetizing - it is not a shame to serve this to the guests.

On a note: if you still decide to serve soup with crackers, take the time to cook them in the oven or in a slow cooker. It will take 15-20 minutes, but the taste cannot be compared with purchased crackers sprinkled with pepper.

The energy value of 100 grams of a cooked dish, excluding seeds, cream and crackers, will be only 65 calories. Keep in mind that the calorie content will be higher when cooking soup in meat or chicken broth.

The ratio of proteins, fats and carbohydrates will be 2:2:8.

See another version of this dish in the video below: