Carrot-pumpkin soup-puree. Pumpkin puree soup with cream in a slow cooker: sunny mood

Such a colorful fruit pumpkin, does not leave us indifferent to him. From early autumn to late spring, you can buy pumpkin on store shelves and, by preparing various dishes from it, fill your body useful vitamins. Pumpkin can be baked, added raw to salads, made into pies, etc.

If you have a multicooker, I suggest you try making pureed pumpkin soup. I think that not only adults will like this one; the youngest gourmets – children – will also appreciate its taste. Pumpkin 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 will need:

Pumpkin pulp 300 g,
Onion 1 pc.,
Medium size potatoes 3-4 pcs.,
Olive oil 1 tbsp,
Olives for decoration,
Salt and pepper as desired and to taste.

Pumpkin soup in a slow cooker - recipe.

Prepare delicious and quick soup Pumpkin puree will be helped by a Polaris multicooker model 0517 AD. First, take a peeled onion and finely chop it. Pour a tablespoon of olive oil into the multicooker bowl and add the onion. Using the “fry” mode, fry the onion until translucent. After frying the onions, turn off the “frying” mode.

Next we cut large pieces pumpkin pulp and add to vegetables.

Pour two glasses of water over the vegetables, close the multicooker lid and cook in the “steam” mode for 20 minutes.

After the multicooker beeps about the end of cooking, open the lid and add as desired prepared vegetables salt and pepper to taste. If you don't consider this soup as Lenten dish, then you can add a little butter or cream.

Now, to bring the vegetables to the consistency of puree, we need to take a blender. I do not recommend using an immersion blender, as you can scratch the multicooker bowl. To chop vegetables, it is best to use a hand blender with a bowl. Place the boiled vegetables in a blender bowl and pour in the vegetable broth.

Step-by-step recipes for preparing nutritious pumpkin puree soups in a slow cooker according to the classic recipe, options with potatoes, zucchini, chicken, cream and cheese

2017-12-05 Marina Danko

Grade
recipe

9413

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

1 gr.

2 gr.

Carbohydrates

7 gr.

46 kcal.

Option 1: Classic recipe for pumpkin puree soup in a slow cooker with croutons

Pumpkin is rightfully considered a royal vegetable. Its pulp contains a lot of useful and nutrients, supporting the normal functioning of the body and strengthening the immune system.

Puree soups, which recently entered our cuisine, are increasingly becoming business cards restaurants. In addition, gentle and nutritious puree soups are also useful for baby food.

There are so many pumpkin puree soups in a slow cooker that everyone can easily choose the most suitable one. They are prepared with water, vegetable broth and meat broth, With various vegetables. Supplement with cream, cheese, milk and spices. Let's start with the simplest, classic version.

Ingredients:

half a kilo of pumpkin;
large carrot and small onion;
garlic;
a spoon of olive oil;
drinking water or broth;
ready mix aromatic spices- 1 tsp;
four thin slices of loaf (baguette);
refined oil - 2.5 tbsp. l.;
three pinches of dried garlic.

Step by step recipe classic cream soup from pumpkin in a slow cooker

First of all, let's deal with the crackers. The bread needs to be dried in the oven, which will take about 25 minutes, the croutons will be ready at the same time as the soup.

Cutting loaf slices small cubes or into cubes, place on a roasting pan. Sprinkle with salt mixed with dried garlic and spices, sprinkled with olive oil, place in the oven. Dry the bread at 110 degrees.

Next, prepare the vegetables. We peel the carrots and onions, cut off the peel of the pumpkin and select the fibrous part with the seeds. Pumpkin can be used either frozen or fresh. Of course, we completely thaw the frozen one.

Chop the onion into small slices pumpkin pulp cut into small pieces, and chop the carrots using a coarse grater.

We start the processor in frying mode. Pour one and a half tablespoons of oil into the bowl and immediately put the chopped vegetables into it. Stirring, fry for five minutes.

Fill the vegetables with water or broth so that the liquid covers them by 2 cm. We switch the multicooker to the “Cooking” mode for a quarter of an hour.

At the end of the program, the soup is ready, now you need to puree it and do it in two ways. The fastest is to beat with a blender, the second is more labor-intensive - to grind through a metal sieve.

IN ready soup add a spoonful of chopped garlic. Hot, pour into plates and serve, sprinkled with crackers.

Option 2: Quick recipe for pumpkin puree soup in a slow cooker with potatoes

This soup can be supplemented with potatoes; it will turn out thicker and very satisfying. The cooking process is quite simple and almost no different from the classic one. To reduce the time, chop the vegetables finely and avoid sautéing.

Ingredients:

three large potatoes;
half a kilo of pumpkin pulp;
small carrot;
two tablespoons of peeled pumpkin seeds;
one onion;
garlic;
a spoonful of grated nutmeg;
ready-made crackers with garlic flavor.

How to quickly make pumpkin puree soup in a slow cooker

We clean, wash and finely chop all the vegetables into the multicooker bowl. We don’t add garlic; it’s better to add it to the already prepared soup.

Add nutmeg and a little salt to the vegetables, pour in half a liter of filtered hot water.

Close the lid and start the simmer mode for 20 minutes.

Grind the finished soup through a sieve or blend until smooth with a blender. After warming up slightly, add chopped garlic to the soup and add more salt if necessary. Pour into plates, add to each serving pumpkin seeds and crackers. It is recommended to serve low-fat sour cream with pumpkin puree soup with potatoes.

Puree soup tastes better from white potato varieties. Potatoes with pink or purple skin are better to fry; they usually do not boil so well and quickly.

Option 3: Delicious pumpkin puree soup in a slow cooker with cream cheese and apple

Pumpkin contains vitamin E, which is better absorbed by the body in combination with fats. For this reason, cream, sour cream or milk are added to pumpkin soups. In addition, these products give the soup a subtle creamy taste and make its texture more delicate. New spicy taste pumpkin dish will saturate the apple, a slight sourness will be in place here.

Ingredients:

onion head;
700 grams of pumpkin without skin;
garlic;
a small slice of ginger;
a spoonful of curry seasoning;
three potatoes;
200 grams of cream cheese;
a small sour apple;
30 ml non-fragrance oil.

Step by step recipe

We wash the peeled vegetables with water. Grate the ginger on a fine grater, finely chop one large clove of garlic, and cut the onion into thin half rings.

In a slow cooker, fry the vegetables for two minutes in oil. Add the curry and let it heat for another three minutes.

Finely chop the pumpkin pulp. After peeling the apple, cut into slices. Cut the potatoes into small cubes.

Add potatoes, apples and pumpkin to the sautéed vegetables and add one and a half liters of boiling water. After adding a little less than a tablespoon of salt, close the multicooker tightly and start the “Soup” program.

Upon completion of the installed program, add cream cheese and mix thoroughly with an immersion blender.

Option 4: Hearty pureed pumpkin soup in a slow cooker with chicken

For many men, soup without meat is not soup, which, in their opinion, is quite fair. Chicken soup turns out to be denser, it is satisfying and perfectly saturates the body. It can be prepared according to the proposed recipe or made dietary. In the second case, vegetables should not be sautéed; they should be added to the broth along with potatoes and pumpkin. It is also advisable to exclude seeds, and when serving, replace sour cream with yogurt.

Ingredients:

chilled chicken fillet - 300 gr.;
potatoes - two medium tubers;
300 grams of pumpkin (pulp);
sweet carrot;
a spoon of sunflower oil;
dill, fresh;
a handful of pumpkin seeds.

How to cook

Peel the carrots and onions and set half of each vegetable aside. Grind the remaining parts: three carrots on a medium grater, cut the onion into small slices.

Pouring into a bowl vegetable oil, immediately put the carrots and onions in it. Saute the vegetables in frying mode for up to three minutes, transfer to a plate.

Rinse with cool water chicken fillet. After drying slightly, cut into a clean cooking bowl.

We add the washed dill to the chicken and the previously left halves of carrots and onions. Fill the meat with one and a half liters of hot water and add salt. Turning on the processor in the “Soup” mode, cook the broth for half an hour.

We take everything out of the broth solid products, including fillet. Place the boiled chicken in a plate and cover it so that the meat does not dry out, and throw away everything else.

Place medium-sized chopped potatoes and pumpkin pulp into a bowl of broth. Add sautéed vegetables and add a little salt. We switch the device to extinguishing mode by setting the timer to 20 minutes.

Grind the finished dish with a blender. Drop the pieces into it boiled fillet and bring to a boil in the “Soup” mode.

When serving, add roasted pumpkin seeds to portions. Can be supplemented with fresh herbs and sour cream.

Option 5: Thick pumpkin puree soup in a slow cooker with zucchini

A version of creamy puree soup made from roasted vegetables. Cream is precisely the component that gives the soup tenderness and taste, which is why it has gained such popularity. It is advisable to select cream with the lowest percentage of fat content; it is best to take 10 percent, which is usually added to coffee. Heavy cream will not work, it is better to dilute them with water first.

Ingredients:

small young zucchini;
300 gr. pumpkin pulp;
onion head;
800 ml water ( vegetable broth or light broth);
garlic;
three tablespoons of vegetable oil;
50 ml cream.

Step by step recipe

Finely chop the onion with two cloves of garlic with a knife. Place the slices in the cooking bowl and add oil. Stirring, fry on the “Frying” or “Baking” option until lightly browned.

Cut the peel off the pumpkin and remove the fibers along with the seeds. Chop the pulp into smaller pieces, add to the onion sautéed with garlic and continue to fry.

Two minutes later, after adding the pumpkin, add the finely diced zucchini into the bowl. You also need to first cut off the peel and remove large seeds.

After mixing the zucchini pieces well with the fried vegetables, close the lid and switch the mode to “Stew.” Manually set the timer for 10 minutes.

While the vegetables are stewing, bring the broth to a boil in a saucepan on the stove.

After stopping the program, grind stewed vegetables use a blender and dilute the soup to the desired thickness with boiling liquid. After adjusting the taste with salt, add cream. Mix thoroughly, pour into plates and serve with fresh herbs and croutons.

Recipes for pumpkin puree soups for a slow cooker are so simple that even an inexperienced cook can handle the preparation of such a first course. They are filling, nutritious and healthy. Children and adults eat them with pleasure.

Ingredients:

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

Pumpkin is a healthy and tasty sunny vegetable, which many unfairly 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 large number 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 onions. 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. From specified ingredients makes 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 in vegetable oil and fry the carrots and onions in 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 soup- puree in a slow cooker. Bon appetit!

Spicy pumpkin soup will delight you with its color, taste and aroma. Most often, pumpkin soup is cooked with the ubiquitous potatoes, but this time we’ll do without them, just take a little onion, carrots and garlic. This recipe has completely different accents - spiced cream, which is used to stir pumpkin soup, as well as fried bacon and grated cheese.

Yield: 2 servings.

Ingredients

pumpkin – 500 g,
garlic – 1-2 cloves,
onion – 1 small,
carrots – 1 small or half a large one,
butter – 2 tbsp. spoons,
olive oil– 3 tbsp. spoons,
provencal herbs– 1 teaspoon,
cream 10-20% – at least 50 ml,
salt/pepper - to taste,
hard cheese – 50 g,
bacon – 50 g.

How to make pumpkin soup in a slow cooker

First prepare the spiced cream.
Pour 50 ml of cream into a container, add Provençal herbs and bring to a boil. Set aside if you made it on the stove, or pour it from the multicooker bowl (be sure to wash it afterwards) into another container.

Pour olive oil into a bowl, add butter and peeled garlic cloves, cut in half lengthwise. Turn on extinguishing mode. It is not necessary to set the time, but if you set it automatically, you will have to monitor the process. As soon as the garlic smells throughout the kitchen and acquires a slightly golden hue, remove it from the multicooker.

While the garlic releases its flavor into the oil, peel and chop the onions and carrots into small pieces. After you have removed the garlic, fry the vegetables on the same setting. They should also be just a little golden, so keep an eye on them and stir.

Coarsely chop the peeled pumpkin and add to the vegetables in the bowl. Stir, close the lid, set the simmer mode and 30 minutes.

Fry in a dry frying pan on the stove thin pieces bacon until crispy.

Transfer the finished pumpkin from the multicooker saucepan to a regular one and immediately, hot, puree with a blender until the consistency of a soft puree.

Pour through a strainer to remove the herbs and cream. While pouring, stir gently and watch the thickness of the soup. All the cream may be gone and you may even have to add it, or some amount will remain.

Add salt and pepper to your taste. Place the pot of pumpkin soup on the fire and heat (no need to bring to a boil). Pour into plates, add pieces of bacon and coarsely grated cheese. Call me to the table!

Note

instead of cream, you can take 3.2% milk or meat or vegetable broth;
for spiciness, you can add it to the pumpkin soup when serving small piece hot pepper;
If you don't have bacon on hand, croutons are a great substitute.

1 small pumpkin (muscat variety, about 1.2 kg);
2 medium onions;
1 large red bell pepper;
2 tbsp. spoons of olive oil (you can use butter);
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 bright orange flesh. 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 depend entirely 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 to the pan sweet 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, blend the contents of the pan until smooth puree(using a hand blender will save extra washing up). 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!