Pumpkin is among the affordable and very useful products. It contains a large number 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. will come to the rescue kitchen appliances. Pumpkin puree soup in a slow cooker turns out to be tender and tasty, satisfying and at the same time not too high-calorie, 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 multicooker does not already difficult process Making pumpkin puree soup is very 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 puree soup in a slow cooker 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 the introduction of 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;
onion- 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 a pumpkin durum varieties, it is advisable to increase the time of its extinguishing 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;
Bell pepper- 0.2 kg;
chili pepper (optional) - to taste;
potatoes - 0.3 kg;
onions - 100 g;
water or chicken bouillon- 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 spicy, put a small pod 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.

Time: 70 min.

Servings: 6-8

Difficulty: 2 out of 5

Recipe delicious creamy soup from pumpkin 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 don't underestimate them taste qualities and beneficial features, 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 turn out incredibly fragrant and tasty if you use 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. When it regular use you can not only maintain good health, but also stay in good mood and excellent physical shape. This product is dietary, so it can be included in low calorie diet without fear of recovery.

Pumpkin-based puree soups are varied, as they can include a variety of vegetables and meat products, which undoubtedly enriches the taste 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, exquisite pumpkin.

it will turn out more fragrant and tastier if you add a little spices at the cooking stage. Pumpkin pairs well with ginger, garlic, ground pepper, nutmeg, rosemary, and bay leaf.
For better absorption of the fat-soluble components contained in the puree soup, it is worth enriching the first dish with milk, heavy cream as well as butter.
The dish will turn out more satisfying and tastier if you put a little boiled chicken meat. 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 puree soup is easy - add a handful pumpkin seeds, it will be very interesting.
Serve with croutons white bread. 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 pumpkin pulp in the same way.

Step 4

Install the program "Baking". After the surface of the multicooker warms up properly, 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 required amount 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. Good appetite!

See another version of this dish:

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 yourself different ways. Can be baked or cooked. They turn out very tasty, you can use this vegetable as a basis for cooking different snacks, and even cook 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 great amount 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 glasses
Salt - two teaspoons
Greenery

Let's prepare 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 a little into the bowl sunflower oil. 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 glasses hot water. Water can be replaced with vegetable, chicken or meat broth. Add salt, chopped fresh herbs or dried. We close the lid.

Turn on the baking mode for 30 minutes. Can be replaced by cooking mode.

After the signal, open the lid.

Blend with an immersion blender until pureed. If the soup is thick, you can add cream or milk if desired.

Carrot-pumpkin puree soup in a slow cooker is ready, put it on plates. Sprinkle with fresh herbs. Crackers can be served with the soup. Bon Appetit!

How to cook carrot-pumpkin puree soup, see the video.

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 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.

Prepare delicious and quick soup pumpkin puree will help us multicooker company Polaris model 0517 AD. 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.

Then we cut large pieces pumpkin pulp and add to 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 Lenten 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.

1 small pumpkin (nutmeg variety, about 1.2 kg);
2 medium onions;
1 large red bell pepper;
2 tbsp. tablespoons of olive oil (you can butter);
1 teaspoon ground cumin;
1 teaspoon ground coriander;
2.5 glasses of water;
salt - to taste;
freshly ground black pepper - to taste;
crackers and a little chopped greens - for serving.

Cooking process:

Choose vegetables carefully for pumpkin puree soup. The pumpkin should be of a sweet variety, with bright orange flesh. Onions - it is better to take a juicy sweet variety. Bulgarian pepper - fleshy, ripe.

Since the pumpkin soup, the recipe of which you see below, is prepared without meat, its taste will completely depend on the quality of the vegetables.

Remove the peel from the pumpkin, clean the seeds, cut the pulp into large cubes (the pulp will turn out 800-900 grams).

Peel the onions and bell peppers. Cut vegetables into medium sized cubes.
Add olive oil to the multi-pot, turn on the “Frying” (“Baking”) mode and let the oil heat up for 4-5 minutes.
Put the onion in a saucepan, fry until it becomes transparent. Stir frequently with a spatula.
Then add bell peppers to the pot. Continue frying for another 5 minutes until it starts to soften.

Add cumin and coriander to the onion and pepper. Mix well and then add pumpkin and water. It is better to pour hot water. Cook on Simmer for approximately 40 minutes (or until pumpkin is tender).

After the multicooker signal, test the vegetables for readiness by piercing them with a fork or the tip of a knife (they should be soft).
Using a hand blender, blend the contents of the pot until a smooth puree forms (using a hand blender will save you extra dishwashing). Season pumpkin soup with salt and freshly ground black pepper.
Pour it into deep soup bowls, add croutons, fresh herbs and enjoy a mild fragrant cream soup from pumpkin with autumn vegetables.
Bon Appetit!