Pumpkin puree soup - how to cook delicious pumpkin puree soup in a slow cooker

1. Classic recipe 2. Chicken recipe 3. Cream soup 4. Cream soup

In a slow cooker, pumpkin soup is prepared very quickly, without any problems, but at the same time retains the beneficial properties of vegetables. If you have long wanted to make puree soup, then pumpkin is perfect for the dish. It is found in the cuisines of Asian and European countries. Accordingly, there are a lot of cooking options.

You can make a light dietary vegetable soup or add chicken for flavor or cream for flavor and nutrition. For those who like spicy dishes, we recommend adding more spices and choosing spicy, ripe pumpkin.

We have made a selection of the simplest and most interesting recipes: you can quickly prepare a healthy and tasty lunch or dinner.

Pumpkin cream soup in a multicooker Redmond

Pumpkin soup in a slow cooker is considered an excellent independent dish that 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.”

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.

Ingredients:

• Pumpkin - 500 g;
• Potatoes - 4 pcs.;
• Vegetable oil - 1 tbsp;
• Water - 1 l;
• Salt - a pinch;
• Sour cream - 3 tbsp;
• Spices - to taste;
• Fresh herbs - 10 g

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.

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

Preparation:

1. Peel the pumpkin, cut it in half and remove the pulp and seeds. Then cut the vegetable into small cubes.
2. Peel the potatoes, wash them and chop them finely.

3. Place the vegetables in the multicooker bowl, pour in the required amount of water, close the appliance and set the “Stew” program for 40 minutes.

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.

5. Add herbs, sour cream, salt and spices to the resulting mass and extend the “Stewing” mode for 10 minutes.
6. That's all - the fragrant first thing is ready. You can serve it with crackers or fresh bread.

Pros and cons of cooking

Advantages

1. The puree soup will turn out a little “simmered” , which will give the dish a special piquancy.
2. Convenient cooking - no need to ensure that nothing burns or leaks outside the pan.
3. You can safely do household chores in parallel with the cooking process.
4. Simmering soup in a slow cooker allows you to retain more nutrients than when boiling.
5. The multicooker allows you to combine several cooking modes , which makes the taste of the dish more complete and rich.

Flaws

There are practically no disadvantages to cooking in a slow cooker. These include only the cooking speed (15-30 minutes more depending on the model). In other aspects, this cooking method outperforms the traditional one.

Pumpkin cream soup with smoked meats in a slow cooker

Delicious, rich, thick and satisfying. Due to the smoked meats it has an unusual taste. Easy to prepare in a multicooker of any model. The whole family will like it.

Ingredients:

• Fresh pumpkin 800-900 g;
• Onion - 1 head;
• Milk or cream 10% - 200 g;
• Garlic - 2 cloves;
• Smoked chicken - 200 g;
• Croutons and greens - upon request.

Preparation:

1. Fry the onions and carrots in vegetable oil for 10 minutes, with the multicooker lid open, stirring occasionally.

2. Cut the pumpkin into cubes and place in a bowl.

3. Add 1 liter of water and cook in the “stew” mode for an hour.
4. Drain the liquid from the pumpkin into a separate container.
5. Add garlic and milk. Using a blender, turn into puree.

6. Then gradually add pumpkin broth until the soup reaches the required consistency.
7. Cut the smoked meat into pieces and add to the finished soup. If desired, you can decorate with fresh herbs and croutons.

Creamy pumpkin soup in a slow cooker with cream

Cooking this soup will lift your spirits with its bright appearance on a cold winter day. Cooking time 30-40 minutes.

Ingredients:

• Olive oil - 2 tbsp;
• Onion - 1 pc.;
• Carrots - 1 piece;
• Potatoes 2-3 pcs.;
• Pumpkin - 500 g;
• Cream 10% - 200 ml;
• Greens - to taste.

Preparation:

1. It is necessary to pour olive oil into the multicooker bowl. Turn on the “Baking” mode for 30 minutes. You can use the “Multi-cook” function at 150 degrees.
2. Pour coarsely chopped onions and carrots into a heated container. Chop the potatoes and pumpkin into random pieces. Add them to carrots and onions.
3. Leave for another 10 minutes. Stir while doing this, but not often.
4. While the cooking process is in progress, you can chop the greens.
5. Turn on the “Extinguishing” mode for 20 minutes.
6. Pour 0.5 liters of water and simmer for 15 minutes until the vegetables are soft.
7. The resulting stewed vegetables should be chopped in a submersible blender. If you don't have one, you can use a potato masher.
8. Add cream to the resulting mass and grind again.
9. Serve the finished cream soup with crackers and herbs. Bon appetit!

Calorie content of foods possible in the dish

• Jacket potatoes – 74 kcal/100g
• Fried potatoes – 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes – 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Buttermilk – 36 kcal/100g
• Cream – 300 kcal/100g
• Cream 10% fat – 120 kcal/100g
• Cream 20% fat content – ​​300 kcal/100g
• Pumpkin – 29 kcal/100g
• Carrots – 33 kcal/100g
• Boiled carrots – 25 kcal/100g
• Dried carrots – 275 kcal/100g
• Parsley – 45 kcal/100g
• Dill greens – 38 kcal/100g
• Green onion – 19 kcal/100g
• Onions – 41 kcal/100g
• Olive oil – 913 kcal/100g

Calorie content of foods: Pumpkin, Potatoes, Onions, Carrots, Cream, Olive oil, Parsley, Dill, Green onions

Pumpkin-zucchini cream soup

During the cold season, I want to cook something unusual and with a lot of vitamins. Pumpkin and squash soup, during this period, will serve as a good option for lunch or dinner. If you add various seasonings and spices to it, you can experiment with taste.

Ingredients:

• Pumpkin - 550 g;
• Zucchini - 1 pc.;
• Potatoes 1-2 pcs.;
• Onion - 1 pc.;
• Olive oil 2-3 tbsp;
• Salt and pepper - to taste.

Preparation:

1. Product preparation should be done in advance. Separate a small piece from the pumpkin. Rinse the zucchini. Peel the potatoes. Remove the skins from the onion. Even a young zucchini with a thin skin should be peeled.
2. The zucchini should be cut into thin circles, 1 cm in size.

3. Chop the pumpkin pulp into small cubes.

4. Place the pumpkin and zucchini into the multicooker container.
5. Cut the potatoes into the same pieces as the pumpkin.

6. Do not chop the vegetables too much to prevent them from boiling.
7. We also pour the potatoes into the slow cooker.

8. The onion is only needed for the cooking process, so we add it whole. Once the vegetables are cooked, the onion should be removed.
9. Pour water into the multicooker. It should lightly coat the vegetables. Add salt to taste.
10. Cooking lasts 1 hour on the “Soup” option. You can check the readiness of vegetables using a sharp object. For example, a knife or fork. If the vegetables are pierced well, it means they are cooked.

11. Boiled products, without broth, should be placed in a blender. You can adjust the consistency of the soup by adding broth.
12. At the end you need to add a small amount of olive oil.
13. Beat again until smooth.
14. Pour the prepared soup into a plate, add herbs and serve for lunch.

Tips from housewives

Let the dish simmer and you will get a fragrant soup, as if it had just been taken out of a real Russian oven.

Don’t be afraid that the cooking time will be increased this way, this way the dish will be filled with flavor and will not be “empty”.

This dish is perfect for both an everyday lunch or dinner, and for a holiday table. You can add or subtract ingredients from recipes as you wish, such as adding meat to a cream of soup or serving pumpkin soup in unusual, colorful bowls that will immediately attract the attention of your guests.

Dietary creamy pumpkin soup in a slow cooker

There is nothing easier than preparing dietary cream soup. To do this you need carrots, onions, garlic, milk and, of course, pumpkin as the main ingredient.

Ingredients:

• Carrots and onions 1 pc.;
• Garlic 2-3 cloves;
• Bay leaf 2-3 pcs.;
• Pumpkin 500-600 g;
• Salt and spices to taste.

Preparation:

1. First, finely chop the carrots and onions and fry for 5-10 minutes.
2. After this, chopped garlic, bay leaf and chopped pumpkin are added to the vegetables.
3. All this is stewed until the pumpkin begins to fall apart (30-40 minutes), after which it is ground in a blender with salt and spices added to taste.
4. It is better to serve the cream soup in small bowls, garnished with green or mint leaves.

Cream soup with pumpkin and chicken in a slow cooker

Even though the process of making cream soup is very simple, a slow cooker can make it much easier.

Ingredients:

• Onions 1-2 pcs.;
• Pumpkin - 700 g;
• Potatoes - 2 pcs;
• Chicken (fillet) - 200 g;
• Chicken broth 300-400 ml.

Preparation:

1. Fry finely chopped onion until golden brown. In the “frying” mode for 15 minutes.

2. Peel and cut the pumpkin into cubes.

3. Add the pumpkin to the onion and saute it all for a few minutes.
4. Cut the chicken fillet with potatoes, add to the multicooker bowl, after pouring vegetable oil into it. Send the pumpkin and onions there too.

5. Heat for about 5 minutes, then add pepper and salt to taste, adding chicken broth, and simmer for half an hour.
6. As soon as the soup is ready, pour it into a blender and puree it directly.

Cooking features

Using a multicooker makes the already not complicated process of preparing pumpkin puree soup completely simple. However, in order for the dish to meet your expectations, you need to know a few things.

• There are quite a lot of pumpkin varieties. The nutmeg variety has the most tender, oily and aromatic pulp. However, the fruits of this variety may be too sweet for you. Then you can choose a large-fruited pumpkin with loose flesh, which is also suitable for creamy soup. But it’s better to avoid hard-skinned pumpkin: it remains quite dense even with prolonged cooking.
• Despite the fact that the vegetables are still chopped at the end of cooking, they need to be cut into small pieces. This is especially true for pumpkin. The smaller the pieces, the faster they will become soft.
• Not all spices go well with pumpkin. Curry, ginger, savory, mint, turmeric, black pepper, and paprika are most suitable for it. The taste of the finished dish will largely depend on the seasonings used.
• It is best to cook pumpkin puree soup in a multicooker in the “Stew” mode, and not using a program designed for cooking first courses. It will take longer to cook this way, but it will turn out more tender.
• At the first stage of cooking, some of the vegetables can be fried, this will give the dish a new taste.
• When chopping a dish, it is better to transfer the food from the multicooker bowl to a separate container. When working with an immersion blender, you need to remember that when immersing it in soup and removing it from it, the device should be turned off, otherwise there is a risk of getting burned or getting dirty from flying splashes.
• Cream, milk, butter, and sour cream help give the soup a creamy taste. Most often they are added to a dish at the last stage of its preparation. After introducing the last ingredient, it won’t 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.

Vegetable cream soup with pumpkin in a slow cooker

An excellent option for a Lenten menu.

Ingredients:

• Onions 1-2 pcs.;
• Carrots 1-2 pcs;
• Pumpkin - 850 g;
• Ground black pepper - 0.5 tsp;
• Water - 1.5 l;
• Butter - 50 g;
• Greens and croutons - optional.

Preparation:

1. Take an onion, 1-2 carrots and a little pumpkin. Finely chop the vegetables and add them to the slow cooker, adding salt and pepper to taste.
2. Pour in water so that it only slightly covers the vegetables, then turn on the “Stew” mode. It is best to choose the same time as for regular stewing of vegetables.
3. After the vegetables are cooked, pour a little broth into a glass. This will make chopping vegetables much easier.

4. Add butter or ghee and let the vegetables sit for a while. As soon as the butter melts, take a blender and grind the contents of the multicooker to a puree, add the previously poured broth back and mix thoroughly.
5. All. The puree soup is ready, all that remains is to pour it into bowls, add chopped herbs and sprinkle with croutons if desired.

Of course, it’s better to take homemade croutons and crackers, but you can also use store-bought ones. You just have to remember that in this case it is better to take crackers with some neutral flavor so as not to interrupt the taste of the puree itself.

Varieties

You can experiment with pumpkin soup any way you like: add other vegetables like potatoes, cauliflower, green onions or leeks. Fresh or dried ginger, garlic, chili pepper, lime and turmeric will add piquancy and spiciness to this first dish. Soup with bacon, pickled corn or cooked lentils will seem unusual, but tasty.

You can prepare creamy pumpkin soup according to the classic recipe, and then, pouring the soup into plates, put various toppings on top - a spoonful of fried mushrooms with truffle (olive) oil or butter, grated cheese or garlic croutons. Prepare one dish and serve different dishes.

Another good thing about pureed soups is that they can be quickly prepared from any product: Brussels sprouts, cabbage, cabbage, cauliflower, broccoli, peas and smoked meats, seafood, etc.

With ginger and cream

• 0.5 kg pumpkin;
• 500 grams of water;
• 1 onion;
• 15 g fresh garlic;
• 2 teaspoons of grated root or 1 teaspoon of dried ginger;
• 100 g cream;
• sun-dried tomatoes – 80 g;
• a pinch of chili.

Cooking sequence

1. Finely chop the garlic and onion, throw the vegetables into the frying pan to simmer in oil.
2. Cut the pumpkin into medium-sized cubes and add water. Cook for 5 minutes, add salt, and another 15 minutes over low heat.
3. Add the prepared onion-garlic mixture, ginger to the pan with the pumpkin and cook on the stove for 20 minutes.
4. Fill with cream, season with chili and beat with a blender until the most delicate consistency is formed and there are no lumps/pieces at all.
5. Garnish the puree soup with sun-dried tomatoes, pumpkin seeds or nuts.

ATTENTION. Ginger for soup can be dried or fresh.

Wash the ginger root, peel and grate it on a carrot grater, add to the soup at the rate of 1 teaspoon for 2 servings.

You can prepare puree soups with a variety of products with the addition of cream; the recipes are described in detail on the website.

Watch a useful video of making puree soup with ginger and cream:

No cream

Prepare according to the classic recipe with carrots and onions, but without adding cream.

• Suitable for dairy-free diet.
• Pumpkin puree soup without cream can be cooked in chicken broth.
• We suggest replacing the cream with processed cheese, which is thrown into the soup before immersing the blender and whipped together with vegetables.

Serve pumpkin soup puree without cream with herbs - mint, green onions, you can sprinkle with lime or lemon juice.

As an option, you can prepare this puree soup without frying: boil all the vegetables in a saucepan with water for about 30 minutes, add milk or cream and beat with a blender.

Serve with croutons, you can grate a little hard cheese into the dish, cut the feta into pieces, sprinkle with chopped dill and parsley. Nutmeg, curry and a little chili in the puree will be appreciated by lovers of spicy sensations. Find the recipe for diet puree soup here.

Creamy pumpkin soup with ginger in a slow cooker

If you want to add a little heat to your puree, ginger root is the best option.

Ingredients:

• Carrots - 1 piece;
• Vegetable oil - 1 tbsp;
• Butter - 30 g;
• Potatoes 3-4 pcs.;
• Pumpkin - 900 g;
• Leeks 1-2 pcs.;
• Fennel - to taste;
• Ginger root - 1 pc.

Preparation:

1. Peel the carrots and cut into slices, fry a little in a mixture of vegetable and butter.
2. Peel the pumpkin and cut it into cubes. Fry a little with carrots.

3. Cut potatoes into slices. Place the carrots, pumpkin, potatoes, fennel and leeks in the mixing bowl.
4. Peel the ginger root and place the whole ginger root in a slow cooker.
5. Pour the broth over the vegetables and simmer for 60 minutes. Approximately 5-7 minutes before readiness, add cream.
6. Once the soup is ready, remove the ginger root.
7. Place the vegetables in a blender, add some of the broth, and blend.

8. Pour the whipped soup into a saucepan, adding the remaining broth and salt to taste.
9. Pour the finished puree soup into cups, sprinkling croutons on top.

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Creamy pumpkin soup for children in a slow cooker

Incredibly simple both in the set of products and in execution, pureed pumpkin soup with the addition of coconut milk drives not only children, but also adults crazy from the first spoon. Nothing extra: ripe pumpkin pulp, young garlic, purple onion, devoid of bitterness, and tomato. And as a highlight of the dish - coconut milk, thanks to which the puree will turn out very airy.

Ingredients:

• Onion - 1 pc.;
• Celery root - 1 pc.;
• Salt - 0.5 tbsp;
• Tomatoes - 2 pcs.;
• Garlic 3-4 cloves;
• Pumpkin - 1 kg;
• Coconut milk - 200 ml.

Preparation:

1. First you need to prepare the broth. To do this, you need to boil water, throw in half an onion and celery root. Add salt to taste.
2. Let simmer for 4 minutes, then remove the vegetables.
3. Chop the tomatoes, garlic and the rest of the onion.
4. Cut the pumpkin into cubes or pieces.

5. Fry the tomatoes, garlic and onions until they become soft.
6. After this, add the pumpkin pulp and pour in the broth.
7. Cook until the main ingredient softens on medium power.
8. After draining the broth, chop the vegetables in a blender and add the broth back.

9. Add coconut milk and cook until desired thickness is achieved.

Creamy pumpkin soup with cheese in a slow cooker

Cream soups are taking up more and more space in our lives. They are a great addition to classic dishes. Pumpkin cheese soup is very easy to make in a slow cooker. The main thing is to have a blender on hand.

Ingredients:

• Potatoes – 1 pc.;
• Pumpkin – 450 g;
• Onions – 1 pc.;
• Water – 1.5 cups;
• Salt, pepper – 0.5 tbsp each;
• Processed cheese – 100 g;
• Cream – 50 ml;
• Garlic – 1 clove.

Recipe:

1. Pour water into the multicooker bowl and add chopped potatoes.
2. Peel the pumpkin and cut it into pieces, remove the seeds. Put it in the slow cooker.

3. Then comes the onion, either cut into pieces or a whole head. Salt and pepper.

4. Select the “soup” mode and cook for 30 minutes. The vegetables will be cooked during this time. Drain off some of the water.
5. Add garlic, cream. Using a blender, grind and turn into puree.

6. Grind the cheese on a coarse grater and add it to the hot soup, stirring until it dissolves.
7. Decorate puree soup with pumpkin and cheese with herbs and seeds and serve hot. Bon appetit!

Other options

If you replace regular cream with coconut milk in the recipe, the dish will become even healthier. Lauric acid, which is found in coconut, is a powerful antimicrobial and antiviral agent. You definitely need to add curry to this option. This combination of products gives a delicate and refined taste.

With bacon

Bacon has a great taste and aroma; few things can compare with it. First, it must be cut into thin slices and fried in a small amount of vegetable oil. Bacon is added to the finished dish before serving.

With mushrooms

Dishes with mushrooms have a unique taste, which is why soups with their addition are very popular, especially among vegetarians. Champignons are most often used. In order for the mushrooms in the soup to reveal their aroma, they must first be fried in vegetable oil. Such food will quickly provide a feeling of fullness. And the amino acids contained in mushrooms will improve memory and mental activity.

With melted cheese

Puree soup with pumpkin and melted cheese is a hearty and warming dish in cold weather. Crackers will be an excellent addition to the dish. Cheese adds richness to the soup and increases its calorie content. Add it at the very end of cooking and dissolve so that the soup has a uniform consistency.

With chicken broth

Instead of water or vegetable broth, you can use chicken broth. It will make the soup richer. The chicken broth must be pre-cooked and strained before adding vegetables.

Creamy pumpkin soup in a pressure cooker

Ingredients:

• Pumpkin - 1.2 kg;
• Carrots and onions - 1 pc.;
• Apple - 1 pc.;
• Garlic - 2 cloves;
• Celery - 1 pc.;
• Broth - 2 tbsp;
• Ginger - to taste (powder);
• Thyme, paprika, basil, coriander - 0.5 tsp each;
• Salt and pepper - to taste

Preparation:

1. We chop the vegetables coarsely. We pass the garlic through a garlic press.
2. Fry onion, garlic and ginger. 5 minutes after cooking, add spices.
3. Place everything in a slow cooker, add water and cook in “soup” mode for 10 minutes.
4. Then leave for 20-30 minutes, on heating.
5. Grind using a blender.
6. Sprinkle ground black pepper on top; you can garnish with herbs or pumpkin seeds.