Time: 40 min.

Servings: 3-4

Difficulty: 2 out of 5

Wonderful recipe pumpkin soup in a Redmond slow cooker

Pumpkin is considered excellent a separate dish, which is easy to prepare using kitchen appliances. This makes the dish especially tender and appetizing. Even though this soup is easy to prepare, it turns out quite delicious. Therefore, if you decide to treat your household to it, they will happily appreciate this excellent delicacy, which, at first glance, has a “strange taste.”

It is worth noting that pumpkin is versatile vegetable, from which you can prepare a large number of dishes, both sweet and not. In any case, the recipe will turn out very tasty and nutritious, starting from sweet pumpkin porridge and ending rich puree soups. It is also worth noting that any cooking option for this vegetable is quite simple, so you can easily make any recipe using a modern kitchen appliance.

Pumpkin soup made in the form of puree is great option lunch, which will certainly turn out to be satisfying and nutritious. If desired, it can be diversified in a variety of ways different products, which you think will make it even more tasty and appetizing. Pairs especially well with pumpkin fresh herbs, mushrooms, potatoes, sour cream, milk, fresh vegetables and so on. Therefore, when preparing pumpkin puree soup, you can use your imagination to make the dish truly a success.

Children especially like preparing pumpkin soup in the Redmond slow cooker, since not many would agree to eat this vegetable “in its sweet form.” And the light, rich soup with potatoes and fresh herbs will be so tasty that lovers of healthy home-cooked food will certainly enjoy it.

It is important to note that pumpkin does not lose its vitamins and useful material, as opposed to baking a vegetable in the oven. That's why many people use puree soup as a satisfying meal. dietary dish, which can be safely served while following a diet or fasting days.

A multicooker is a modern device that automatically prepares any dish by frying, boiling, baking and steaming. It is impossible not to notice that soups are obtained in such kitchen appliances best, since the products retain their aroma and taste, while creating an excellent brew.

To make pumpkin soup, you do not need any culinary skills, since this recipe is made in the same way as other types of soups. The only thing you can use when cooking is your imagination, because pumpkin goes well with many foods. Therefore, if you don’t have time to cook the first one, turn to a multicooker for help, which will quickly and tasty cook pumpkin soup- puree and will allow you to go about your business.

Few ingredients are required to prepare this recipe - moreover, most of them can always be found in the kitchen modern housewife. To cook the soup, it is important to choose the right pumpkin, which must be juicy, ripe, soft and not wadded. Only then will the first one turn out especially tasty and will appeal to everyone who decides to try it.

Ingredients:

If desired, you can add chopped vegetables (carrots, peppers) to the recipe to make the soup even thicker and more satisfying.

Step 1

Peel the pumpkin, cut it in half and remove the pulp and seeds. Then cut the vegetable into small cubes.

Step 2

Peel the potatoes, wash them and chop them finely.

Step 3

Place the vegetables in the multicooker bowl and pour required quantity water, close the device and set the “Quenching” program for 40 minutes.

Step 4

After the time has passed, open the multicooker and grind the vegetables with a blender until smooth. You can also puree them using a sieve.

Step 5

Add herbs, sour cream, salt and spices to the resulting mass and extend the “Stewing” mode for 10 minutes.

That's all - fragrant first ready. You can serve it with crackers or fresh bread.

Pumpkin is a versatile vegetable that can be used to prepare the most different dishes. Pumpkin soups are simply amazing. In addition, they will nourish your body big amount useful microelements and will charge you with energy for for a long time. This article presents several recipes for making pumpkin soups in a slow cooker.

Pumpkin puree soup turns out very tender and tasty. It is this vegetable that will give your first dish an unsurpassed aftertaste and aroma. Moreover, bright, attractive appearance ready-made dish Your kids will surely like it, and they will eat this unusual dish by the two cheeks.

To prepare pumpkin puree soup you will need the following products:

pumpkin – 850 gr;
potatoes – 5 pcs;
milk (2.5% fat) – 900 ml;
white onion – 1 piece;
carrot – 1 piece;
butter – 30 g;
olive oil – 1.5 tbsp. l;
salt to your taste.

Prepare pumpkin puree soup in a slow cooker following these steps.

Peel the pumpkin, remove the seeds and strings. Rinse several seeds (8-10) and leave in a separate container until the end of cooking.
Cut the peeled pumpkin into small cubes.
Remove the skin from the potatoes, rinse and cut into cubes.
Peel the onions and carrots, rinse. Cut the onion into cubes, carrots into rings.
Set the multicooker to frying mode and place the butter in the bowl.
When the butter melts, put the onion in a container and lightly fry (3-4 minutes).
Add carrots to the contents of the multicooker and continue frying for another 3 minutes.
Place potatoes and pumpkin into the container of the device, fill the contents with milk and add a pinch of salt.
Set the unit to stewing mode and cook the dish for 50 minutes.
After the cooking time has passed, transfer the contents of the multicooker to a separate container and puree using an immersion blender.
In a frying pan, lightly fry the pumpkin seeds in olive oil.
Garnish the finished dish with fried pumpkin seeds and pour over the oil in which they were fried.

The finished dish can also be decorated with croutons from white bread and add a little high fat cream.

Spicy pumpkin soup in a slow cooker

This recipe is very simple and will not take much of your time. Despite this, the taste of the finished dish will sparkle in your mouth with spicy, unusual notes. By the way, if you want to surprise your guests with a non-trivial dish, then this recipe is just for you.

To prepare spicy pumpkin soup in a slow cooker, stock up on the following ingredients:

pumpkin – 600 gr;
garlic – 2 cloves;
white onion – 1 piece;
carrot – 1 piece;
butter – 30 g;
olive oil – 3 tbsp. l;
mixture provencal herbs– ½ tsp;
cream (15% fat) – 60 ml;
cheese durum varieties– 65 g;
bacon – 55 g;
salt, pepper to your taste.

Prepare spicy pumpkin soup in a slow cooker.

Wash the pumpkin, cut off the peel, remove seeds and strings.
In a separate container, mix the cream and a mixture of Provençal herbs and bring to a boil on the stove.
Peel the garlic, cut lengthwise into two parts.
Place the butter into the multicooker container and pour in the olive oil.
Set the appliance to frying mode.
When the butter has melted, add the garlic to the bowl.
When the garlic reaches golden color, remove it and place it in a separate container.
Peel the onions and carrots. Cut the onion into cubes, carrots into strips.
Place the vegetables in the appliance container and set the “frying” mode again.
Saute the vegetables for 8-10 minutes, stirring occasionally with a spatula.
Switch the appliance to stewing mode and set the cooking time to 30 minutes.
Cut the peeled pumpkin into small cubes and place in a bowl with the onions and carrots.
Cut the bacon into thin slices.
Fry the bacon in a frying pan until golden brown.
Transfer the finished pumpkin, along with the onions and carrots, into a separate container and puree with a submersible blender. You should get a homogeneous consistency.
Strain the cream and herbs through a sieve.
Add the strained cream to the pumpkin mixture, add salt and pepper to the soup.
Place the pumpkin soup back into the slow cooker, set the heating mode and cook the dish for another 20 minutes.
Grate the cheese on a fine grater.
Pour the finished dish into plates and garnish with cheese and fried bacon.

Note. if you love spicy dishes, then during the stewing process you can add a little chili pepper to the soup, so your dish will become even more rich and piquant.

Pumpkin soup with chicken in a slow cooker

To make pumpkin soup more nutritious and rich, add chicken to it. This soup is very easy to prepare, but will surely please all members of your family.

List of products needed to prepare pumpkin soup with chicken in a slow cooker:

pumpkin – 200 gr;
potatoes – 2 pcs;
chicken breast – 300 g;
carrot – 1 piece;
white onion – 1 piece;
Bell pepper– ½ piece;
boiled water – 4 multi-glasses;
olive oil – 2 tbsp. l;
salt, pepper to your taste.

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

Wash the chicken breast, dry it with a paper towel and cut it into small cubes.
Place the chicken in a slow cooker and add water.
Set the appliance to the “cooking” mode and cook the chicken broth for 40 minutes. After 10 minutes of cooking, open the lid and collect the foam.
When the cooking program is complete, strain the broth.
Peel the pumpkin, remove seeds and strings and cut into cubes.
Peel the onions and carrots. Cut the onion into cubes, grate the carrots on a coarse grater.
Remove the skins from the potatoes, rinse and cut the vegetable into cubes.
Wash the sweet pepper, remove seeds and stalks, cut into strips.
Set the multicooker to frying mode, pour in olive oil.
Add all the vegetables to the heated oil and cook for 20 minutes, stirring occasionally with a spatula.
Add prepared pieces to fried vegetables chicken breast, pour the contents with broth, salt and pepper.
Set the kitchen unit to cooking mode and cook the dish for another 20 minutes.

Garnish the finished dish with finely chopped herbs if desired. Pumpkin soup with chicken is perfect for lunch as a first course.

Pumpkin cream soup in a slow cooker

Cream soups have only recently entered the territory of the post-Soviet space. Nevertheless, they managed to fall in love with many housewives for delicate taste and soft texture. Pumpkin cream soup is especially delicious. Read below on how to prepare it correctly.

For cooking pumpkin cream soup the following ingredients are needed:

pumpkin – 800 gr;
meat or chicken bouillon– 900 ml;
tomatoes – 2 pcs;
white onion – 1 piece;
garlic – 1 clove;
Refined sunflower oil – 2 tbsp. l;
parsley root – 1 piece;
laurel leaf – 1 piece;
cream (20% fat) – 60 ml;
salt, pepper to your taste.

Recipe for making pumpkin cream soup in a slow cooker.

Peel the pumpkin from peel, seeds and strings. Grate on a coarse grater.
Peel the parsley root and chop with a grater.
Remove the peel from the carrots, rinse and grate on a coarse grater.
Peel the onion and cut into cubes.
Pour boiling water over the tomatoes, remove the skins and cut into cubes.
Peel the garlic and chop with a knife.
Pour sunflower oil into the multicooker bowl and set the appliance to frying mode.
Place onion, carrots, garlic and parsley root into heated oil. Fry everything until golden brown.
Next, add pumpkin to the contents of the multicooker, Bay leaf, salt and pepper. Pour broth over vegetables.
Set the multicooker to cooking mode and cook the dish for 40 minutes.
At the end of the cooking program, pour the contents of the multicooker into a separate container, remove the bay leaves and puree with an immersion blender.

1 small pumpkin (muscat variety, about 1.2 kg);
2 medium onions;
1 large red bell pepper;
2 tbsp. spoons olive oil(can be creamy);
1 teaspoon ground cumin;
1 teaspoon ground coriander;
2.5 glasses of water;
salt - to taste;
freshly ground black pepper - to taste;
croutons and some chopped herbs - for serving.

Cooking process:

Choose carefully the vegetables for the pumpkin puree soup. The pumpkin should be of a sweet variety, with a bright orange pulp. Onions - it is better to take a juicy, sweet variety. Bell peppers are meaty and ripe.

Since the pumpkin soup, the recipe for 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 out the seeds, cut the pulp into large cubes (you will get 800-900 grams of pulp).

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

Add cumin and coriander to the onions and peppers. Mix well and then add pumpkin and water. It is better to pour hot water. Cook on Saute setting 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, puree the contents of the pot until smooth (using a hand blender will save extra dishwashing). Season the pumpkin soup with salt and freshly ground black pepper.
Pour it into deep soup cups, add croutons, fresh herbs and enjoy the soft aromatic creamy soup pumpkin with autumn vegetables.
Bon appetit!

Pumpkin puree soup in a slow cooker

Pumpkin puree soup, carefully prepared in a slow cooker or on the stove, will delight the whole family with its bright taste!

Hello, dear cooks!

Pumpkin is the most amazing autumn vegetable, which is worth stocking up on a little. Store pumpkin in a dark place at room temperature or slightly below for up to one year! Beautiful, colorful pumpkin contains more beta-carotene than carrots! In addition, pumpkin contains many vitamins, macro- and microelements, and fiber. Pumpkin dishes are suitable for feeding the whole family. For the smallest and very nimble kids, it is good to prepare pumpkin puree soup and bake the pumpkin in the oven. Pumpkin is very useful for gastrointestinal tract, especially children and the elderly. Pumpkin makes delicious salads, casseroles, pancakes, porridges and baked goods.

There are a great variety of pumpkin puree soups. You can add any ingredients to pumpkin soup that you think go well with this vegetable. I am sharing with you a recipe for pumpkin puree soup for a child, which can also be fed to the child’s mother, child’s father, and his grandparents. Actually, a recipe for everyone. The soup is very filling, but easy to prepare!

Pumpkin puree soup - ingredients:

Peeled pumpkin- 700 g
700 g
Milk 3.5% – 1 l
Onions - 160 g
100 gr
Butter – 25 g
Salt - to taste

The volume of my multicooker bowl is 4.5 liters.

The recipe is suitable for making pumpkin puree soup in a slow cooker or on the stove. The thickness of the soup can be controlled by the amount of milk. If the soup is too thick for you, dilute it with boiled milk.

Pumpkin soup in a slow cooker - preparation:

On butter fry lightly onion in the “Baking” or “Frying” mode.

Add coarsely chopped carrots, potatoes and pumpkin.

Pour milk, add salt to taste.

Cook in the “Stew” mode for 1-1.5 hours until the vegetables are ready.

Pumpkin puree soup in a slow cooker during preparation:

When the vegetables are ready, puree them with an immersion blender.

When serving, drizzle with olive oil and garnish with seeds, croutons or cream.

Calorie content of pumpkin puree soup in 100 grams = 63.7 kcal

Proteins - 2 g
Fat - 2.3 g
Carbohydrates - 8.2 g

Cooking time: 1 hour, 30 minutes
Calorie content of pumpkin puree soup from a slow cooker is indicated without olive oil, seeds, cream and croutons.

Puree soup is a favorite dish for many.

It is easy to prepare, nutritious and very tasty.

Both adults and children eat it with pleasure.

If you have 40 minutes of free time, you can quickly prepare this dish in a slow cooker.

In the article you will find step by step recipe preparing this dish.

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Pros and cons of cooking

Flaws

There are practically no disadvantages to cooking in a slow cooker. To them can only be attributed to the speed of cooking(15-30 minutes more depending on the model). In other aspects this method cooking beats the traditional one.

On a note! The soup will become puree a great addition 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 - 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.

Number of servings — 3.

Ingredients:

peeled pumpkin 700 gr;
milk 3.5% (or cream) - 1 l;
onions - 160 gr;
carrots - 100 gr;
butter - 25 g;
salt - to taste.

Ingredients for decoration:

greenery;
sesame seeds.

Equipment for cooking:

Board.
Multicooker.

Preparation:

Prepare the food - peel and wash the vegetables, cut them as desired. The smaller the pieces, the faster they will cook.
Place 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 has become soft, it’s time to move on to the next step.
Remove the pumpkin and place it in a separate bowl. It's okay if it cools down a little.
Onions and carrots must be fried. Pour 1 tbsp into a clean bowl. l. vegetable oil, then put vegetables there. Fry until soft in the “fry” or “multi-cook” mode.
Place all the vegetables in one container and use a blender to grind until smooth (puree). Be careful that there are no pieces left - they will ruin the whole dish.
Pour the finished puree with cream or milk, add salt, spices and cook in the “soup” mode until it boils. After the puree soup boils, leave it to simmer for 15-20 minutes under the closed multicooker lid.

Dish serve hot or warm. Garnish the soup before serving pumpkin seeds and herbs (for example, add 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 grinding it in a blender or cutting it into small pieces.

This video will help you prepare pureed pumpkin soup in a slow cooker:

Energy value- 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 cooking 120 minutes).
Category- first course.
Cooking method- cooking.
Number of servings — 3.

Ingredients:

potatoes - 1.5 kilograms.
Chicken broth (or any other meat broth depending on your taste preferences) - 6 glasses.
Onion - 1 piece.
Carrots - 2 pieces.
Chopped garlic (you can use granulated dried garlic) - 1 piece.
Ground pepper - to taste.
Milk - 2 glasses.
Flour - 1 cup.
Salt - 1 teaspoon.

Additional:

crackers;
greens (finely chopped dill);
mushrooms (it is better to use champignons, but if you are a fan of forest species
mushrooms, they will also very well complement the taste of potato soup)

Inventory:

multicooker;
board;
glass, spoon (for measuring volume).

Recipe:

Cook 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 any scale.
Prepare all the ingredients - wash the vegetables thoroughly, peel and chop.
Place randomly chopped vegetables (pieces can be any size), including potatoes, on the bottom of the multicooker and fill with pre-prepared broth.
Cooking time 30-40 minutes in multicook or baking mode. Make sure all products are ready.