Multicooked Pumpkin Soup

Multicooked Pumpkin Soup

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Ingredients for making pumpkin soup in a slow cooker

  1. Pumpkin (a piece without seeds and fibers) 300 grams
  2. 1-2 carrots
  3. Onions 1-2 pieces
  4. Garlic 1-2 cloves
  5. Potatoes 3-4 pieces (medium)
  6. Liquid cream (from 21 to 33% fat content) 400 milliliters
  7. Water 1/2 cup
  8. Olive oil 2 tablespoons
  9. Butter 20-30 grams
  10. Salt to taste
  11. Ground black pepper to taste
  • Main Ingredients: Potato, Onion, Carrot, Pumpkin, Garlic, Cream
  • Portion4-5
  • World Cuisine


A glass (capacity of 250 milliliters), a kitchen scale, a kitchen knife, a cutting board, a deep bowl - 2 pieces, a crock-pot, a wooden or silicone kitchen spatula, a tablespoon, a blender, a soup ladle, a serving deep plate.

Cooking pumpkin soup in a slow cooker:

Step 1: prepare the ingredients.

Have you bought a slow cooker and decided to cook this charming soup? Then let's start, first with the help of a sharp kitchen knife, peel all the vegetables indicated in the recipe. We rinse them under trickles of cold running water, dry them with paper kitchen towels, take turns putting them on a cutting board and continue preparation. The style of cutting is not fundamental, the main thing is that the size of the slices is small, you can chop the potatoes into cubes of 3 centimeters, immediately send them into a bowl of cold water and leave them until use so that they do not darken.
Chop the pumpkin in the same way as the previous ingredient, carrots with cubes from 1.5 to 2 centimeters in size, just divide the onions into 4-8 parts, chop them into strips or cubes, and either crush the garlic with the back of the knife or chop into thin slices. After that, we move the remaining products that will be needed for the dish to the countertop and proceed to the next step.

Step 2: stew the vegetables.

We insert the plug of the multicooker into the outlet, fix the Teflon bowl in it, pour in the right amount of vegetable oil, put a little cream and set the mode Baking for 40 minutes. After some time, put the garlic in the heated fat and fry it 3-5 minutes, occasionally stirring with a wooden or silicone kitchen spatula. Then add onions with carrots to it and fry everything about 15-20 minutesconstantly loosening.
After that we send potatoes to the bowl and cook everything together 10 minutes. Next, add pumpkin to all vegetables, half a glass of purified water and wait for the multicooker to turn off. Then we cover the kitchen appliance with a tight-fitting lid, set a new mode "Stew" for 1 hour and go to do other important things while the miracle technique works.

Step 3: chop the vegetables.

As soon as the multicooker switches off again, notifying about it with a corresponding beeping or buzzing signal, carefully open it, very carefully transfer the softened vegetables into a deep bowl and allow them to cool down a bit. 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 submersible blender, or we knead a crush in the old way.

Step 4: bring the pumpkin soup in the slow cooker to full readiness.

Now, using a tablespoon, we again transfer the resulting vegetable mass into the multicooker bowl, pour in the liquid cream, season the almost finished dish to taste with salt, black pepper and mix everything again until smooth. Then again we cover the kitchen appliance with a lid and expose soup modebut this time on 3-4 minutes. After a second shutdown we give the aromatic food a little insist, that's enough 7-10 minutes. Then, helping yourself with a ladle, pour it in portions on plates and go to taste it!

Step 5: serve pumpkin soup in a slow cooker.

Pumpkin soup in a slow cooker after cooking slightly insist. Then they are distributed in portions over deep plates, if desired, sprinkle each with raw, peeled pumpkin seeds, cheese crushed on medium or fine grater, or crush with fresh chopped greens of dill, parsley, cilantro, basil, as well as green onions. As a complement to this yummy, you can offer crackers, croutons, pita bread, tortillas, although breadcrumbs are also suitable. Cook with love and be healthy!
Enjoy your meal!

Recipe Tips:

- water can be replaced with any meat broth or vegetable broth;

- very often to a set of vegetables add eggplant sliced ​​in small pieces without skin, zucchini, cauliflower, broccoli, of course, you get a slightly different soup, but also very tasty, more saturated and healthy;

- some housewives fry small pieces of chicken with garlic for 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 are used to season the first hot dishes, for example tarragon, sage, savory, basil, rosemary or others.


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