1 small pumpkin (muscat variety, about 1.2 kg);
2 medium onions;
1 large red bell pepper;
2 tbsp. spoons of olive oil (butter is fine);
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 your vegetables carefully pumpkin soup- puree. 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 into a multi-pan, turn on the “Frying” (“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 to the pan Bell pepper. 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!

Ingredients:

300 g fresh pumpkin
1 carrot
3-4 small onions
200 ml cream 12%
1-2 tbsp. vegetable oil

Pumpkin - healthy and tasty sunny vegetable, which many undeservedly deprive of their attention. But you can cook a lot from pumpkin delicious treats, ranging from stews, soups, and ending with amazing desserts and baked goods. We can say that pumpkin is a universal product, as it can be used in both sweet and savory dishes.

The benefits of pumpkin have been known since ancient times, and the color and appearance itself indicate that this vegetable contains a large number of vitamins and minerals, so necessary for both children and adults. It is very convenient that pumpkin fruits are well stored; some varieties can last the whole winter, retaining most of the nutrients.

Pumpkin puree soup in a slow cooker turns out to be very tasty, aromatic and bright. This dish will perfectly cheer you up on a rainy autumn day and warm you up in winter. Soft pumpkin puree goes well with tender cream, and lightly fried carrots and onion. There is a cooking option lean soup Pumpkin puree, where instead of cream the water in which the pumpkin was boiled is used. This soup is good for dietary nutrition and for the children's table.

My great assistant in making pumpkin puree soup is the VES Electric SK-A12 multicooker. The above ingredients make 2 servings of pureed soup... Let's get started!

Cooking steps

Prepare necessary products. Peel the vegetables, remove the seeds and core from the pumpkin.
Pour water into the multicooker bowl and add the pumpkin cut into pieces. Set the “Frying” mode (you can cook the pumpkin in another suitable mode). The approximate time is 15-20 minutes, but it all depends on the type of pumpkin; the pieces should become soft.
At the end of the program, drain the water and transfer the pumpkin to a blender. If using an immersion blender, place in a separate bowl. Wash the multicooker bowl, dry it, pour vegetable oil and fry carrots and onions on it. You can cut vegetables into arbitrary pieces, but not too large.
Place the fried vegetables on the pumpkin.
Puree everything with a blender and use cream to dilute the puree soup to the desired consistency.
Return the resulting mass to the multicooker bowl, set the “Fry” mode again and bring the soup to a boil.
Pumpkin puree soup in a slow cooker is ready.

It's delicious and healthy dish When serving, you can decorate it to your taste. I decorated it with greens and tomato slices, it turned out very bright and beautiful. Well, how delicious it is, you will know about it if you cook it yourself according to the proposed recipe pumpkin cream soup in a slow cooker. Bon appetit!

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 prepare pumpkin puree soup and allow you to do your own thing.

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.

Time: 85 min.

Servings: 6-8

Difficulty: 2 out of 5

Bright puree soup from pumpkin in a slow cooker

Pumpkin is not only a spooky Halloween attribute, but also juicy autumn vegetable, from which quite delicious dishes, you just need to choose the recipe to your taste. Pumpkin dishes turn out bright and appetizing - what else do you need on a cloudy autumn day? Sunshine in a plate!

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

We're not talking about the whole complex minerals–iron and zinc, useful for 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-follow recipe - pumpkin. You can cook it either with milk or with strained meat broth, if you don’t like food without meaty taste. We will still take milk as a basis, as a more universal option.

Recipe for bright creamy pumpkin soup

Step 1

Wash and peel the onions and use a sharp knife to cut them into cutting board. We throw butter into the bowl of the multicooker, and add the 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 grate the carrots (if you don’t want to mess around, you can simply cut them into large circles. But our recipe recommends grating the carrots, since in this form they cook faster), place them in the multicooker bowl, and fry for another 10 minutes.

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

Step 3

Finely chop the potatoes and pumpkin and put them in the slow cooker. Pour in 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, the dish can be served to small children, but if you want it spicier, feel free to add finely chopped garlic, Bay leaf and pepper if desired. This will only make the soup more aromatic and tastier.

Step 4

Activate the “Stew” mode on the kitchen assistant display, cooking time pumpkin cream soup will be one hour until the vegetables are soft and ready to puree.

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

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

The original dish turns out bright, beautiful and appetizing - there is no shame in serving it to guests.

On a note: if you still decide to serve the soup with croutons, 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 store-bought crackers sprinkled with pepper.

The energy value of 100 grams of 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 with meat or chicken broth.

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

Watch another version of this dish in the video below: