Puree soup is a favorite dish of many.

It is easy to prepare, nutritious and delicious.

Both adults and children eat it with pleasure.

If you have 40 minutes of free time, you can quickly cook this dish in a multicooker.

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

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Pros and cons of cooking

disadvantages

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

On a note! Puree soup will be a great addition to the festive table - New Year, Birthday, wedding anniversary, etc.

This dish will appeal not only to adults, but also to children - it is light, nutritious and very tasty.

Energy value- in 100 grams = 63.7 kcal (excluding additional products)

Protein- 2 gr.

Fats- 2.3 gr.

Carbohydrates- 8.2 gr.

Difficulty level- simple.

Cooking time-60 minutes.

Cooking method- cooking.

Servings — 3.

Ingredients:

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

Ingredients for decoration:

• greens;
• sesame seeds.

Cooking equipment:

1. Board.
2. Multicooker.

Preparation:

1. Prepare food - peel and wash vegetables, cut randomly. The smaller the pieces are, the faster they will cook.
2. Put the pumpkin in a multicooker bowl and cook until tender for 20-25 minutes. You can use the multi-cook mode -150 degrees. Once the pumpkin is soft, it's time to move on to the next step.
3. Remove the pumpkin and transfer to a separate bowl. It's okay if it cools down a little.
4. Onions, carrots must be fried. Pour 1 tbsp into a clean bowl. l. vegetable oil, then put the vegetables there. Fry until soft in the "fry" or "multi-cook" mode.
5. We place all vegetables in one container and use a blender to grind until smooth (puree). Make sure that there are no pieces left - they will ruin the whole dish.
6. Pour the finished puree with cream or milk, add salt, spices and cook in the "soup" mode until boiling. After the puree soup boils, we leave it to sweat for 15-20 minutes under the closed lid of the multicooker.

Dish serve hot or warm... Garnish the soup with pumpkin seeds and herbs before serving (for example, add a whole mint leaf). You can also add croutons.

On a note! You can make puree soup from almost any vegetables - carrots, apples, cabbage, potatoes, etc.

There are options for both sweet soups (for example, apples) and regular, vegetable ones. Well, if you are a lover of meat, then feel free to add it to the recipe, having previously also chopped it with a blender or cut it into small pieces.

The video will help to cook pumpkin puree soup in a slow cooker:

Energy value- in 100 grams = 58 kcal (excluding additional products)
Protein- 1.6 gr.
Fats- 2 gr.
Carbohydrates- 8.3 gr.

Difficulty level- simple.
Cooking time-60 minutes (with broth boiling for 120 minutes).
Category- first course.
Cooking method- cooking.
Servings — 3.

Ingredients:

• potatoes - 1.5 kilograms.
• Chicken broth (or any other meat broth, depending on your taste preferences) - 6 glasses.
• Onions - 1 piece.
• Carrots - 2 pieces.
• Chopped garlic (granulated dried garlic can be used) - 1 piece.
• Ground pepper - to taste.
• Milk - 2 cups.
• Flour - 1 glass.
• Salt - 1 teaspoon.

Additional:

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

Inventory:

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

Recipe:

1. We cook broth - pour chicken or other type of meat with water and cook for 60 minutes. Once it's done, strain the broth to remove any limescale deposits.
2. Prepare all the ingredients - wash the vegetables thoroughly, peel, cut.
3. Randomly chopped vegetables (pieces can be of any size), including potatoes, put on the bottom of the multicooker and fill with pre-cooked broth.

   Cooking time 30-40 minutes in multi-cook or baking mode. Monitor the readiness of all products.

Pumpkin puree soup is a very appetizing and easy to prepare first course. The main ingredient of the soup, as you might guess, is pumpkin, which, along with other components of the soup, which can be very diverse, is usually first cooked until tender, and then pureed with a blender. Recipes can be different: pumpkin cream soup with cream and potatoes will be delicate and velvety, but with the addition of chicken, pumpkin soup will become hearty and rich. We offer you several options for preparing this delicious golden first course.

Very often nothing is added to pumpkin from vegetables except fried onions and carrots, but this recipe will talk about making pumpkin puree soup with the addition of not only roasted onion and carrot, but also potatoes. Thanks to the potatoes, such pumpkin soup turns out to be more tender and has a less pronounced pumpkin flavor, so it will definitely appeal to both pumpkin lovers and those who are not very positive about this vegetable.

recipe for pumpkin soup with potatoes

• 400 g pumpkin (unpeeled);
• 1 head of onion;
• 2 small potatoes;
• 1 carrot;
• 30 g butter;
• ground black pepper;
• salt;
• vegetable oil.

Peel and chop the onion.

Grate the carrots using a coarse grater.

Place chopped vegetables in a saucepan with heated vegetable oil and fry over high heat until slightly golden brown.

Peel the pumpkin and remove the seeds. Cut into small pieces.

Cut the potatoes, like the pumpkin, into small pieces.

Add the chopped pumpkin and potatoes to the previously fried vegetables. Stir and fry for another 3 minutes over high heat.

Then pour the vegetables with 1 cup (200 ml) of boiled hot water, pepper and salt to taste, cover and simmer for 20 minutes over low heat.

After 20 minutes, remove the fully cooked stewed vegetables from the stove and purée with an immersion blender. Season with a slice of butter and stir.

Pumpkin - mashed potato soup is ready.
Serve the puree soup to the table, seasoning with pumpkin seeds and herbs if desired.

Bon Appetit!
Photo recipe for pumpkin puree soup from Yulia Kochenkova.

Another interesting recipe for making creamy pumpkin soup on the stove from the YouTube video

Pumpkin cream soup with cream

Leela Yaroshenko's recipe

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How to cook pumpkin soup with chicken in a Panasonic multicooker

Making mashed soups is not difficult. Especially quickly it turns out to cook them in a multicooker. I made pumpkin puree soup. On the last cold days, such a hot, hearty, but light soup comes in handy.

In order to cook pumpkin puree soup in a slow cooker, we need.

Peel the onion and cut into random pieces. Peel, wash and cut the carrots into circles, sticks or cubes. The shape and size of the slices are not important, as all vegetables will be chopped up in the blender.

Peel the pumpkin from seeds and peel. Cut into wedges or cubes.

Put pumpkin in a multicooker bowl, add water and cook in soup / double boiler mode for 20-25 minutes until soft. The cooking time of the pumpkin depends on its variety.

The pumpkin is cooked and soft and flavorful. Transfer the pumpkin from the multicooker bowl to the blender bowl or other utensils.

Put onions and carrots in a clean bowl of a multicooker, pour 1 tbsp. a spoonful of vegetable oil and fry. Fry vegetables in a suitable mode of your multicooker.

The fried vegetables become soft and juicy, transfer them to the pumpkin.

Puree vegetables with a blender.

Pour mashed potatoes into a multicooker bowl, dilute with cream to the desired consistency. Add salt, spices and bring to a boil in soup / steamer mode

If you do not know such recipes yet, then we suggest that you familiarize yourself with them.

First recipe: in a slow cooker

Pumpkin puree soup contains the following products:

• fresh pumpkin (pulp) weighing 400 grams;
• packaging (about 200 grams) of cream;
• hard cheese "Parmesan" - a piece weighing 100 grams;
• curry and salt.

Cooking technology

This recipe makes a delicious pumpkin soup. Start by cutting the vegetable into small wedges (remember to peel and remove the seeds). Then place it in the multicooker bowl. Fill up to 4 levels with water and set the function "Milk porridge". Time is about 30 minutes. Once the pumpkin is ready, place it in a blender, top with liquid, cream, grated cheese, salt and curry. Beat everything well and pour back into the multicooker. We set the heating function for half an hour. This recipe is great if you want to make pumpkin. Substitute milk for cream. This will reduce the calorie content of the dish and will not impair its taste. Pour the finished soup into plates and decorate with crackers and herbs.

Second recipe: pumpkin soup in a slow cooker

Use the following set of products:

• hot water with a volume of 200 ml;
• fresh herbs;
• salt, oils - olive and butter - 4 tbsp each spoons;
• several tubers (medium-sized) potatoes;
• a couple of cloves of garlic (peeled);
• onion head (medium-sized);
• carrots (medium-sized);
• pumpkin weighing 300 grams (peeled, with removed seeds);
• packing (400 ml) cream, fat content 35%.

Technology

How to cook pumpkin soup in a slow cooker? First, peel the vegetables, peel them off. Finely chop the garlic, carrot and onion. Cut the pumpkin and potatoes into medium-sized pieces. Pour butter into a bowl and put a piece of butter. Fry the garlic briefly (in the Bake mode). Then put onions with carrots, fry for 10 minutes. Add potatoes and pumpkin. Once all the vegetables are a little fried, cover them with water. She must close all products. Season the soup with salt and set the stew function for one hour. Over time, pour all the contents into a blender and grind until puree. Add cream, mix again. If the soup is thick, then it can be diluted with boiled water. Transfer the liquid back to the multicooker. On the Bake function, let the soup boil. Then turn off the device and wait for the dish to cool down. Serve in portioned plates. Decorate with herbs.

Third recipe: pumpkin soup with meat

Products composition:

• a piece of meat 300 grams (you can take pork pulp or beef tenderloin);
• 1 large potato;
• 1 medium carrot;
• vegetable oil and salt;
• 1 small onion head;
• pumpkin - a piece of 200 grams;
• a couple of pieces of sweet pepper.

Cooking technology

Set the "Bake" function, 40 minutes. Cut the meat, fry it in oil. After 10 minutes, add chopped potatoes, carrots, onions and peppers. Remember to pre-wash and peel the vegetables. Next, send pumpkin cut into medium-sized slices into the bowl. Salt. Pour hot water over the ingredients. Set the "Extinguish" function for an hour. After the end of the time, keep the soup on the "Warmer". It will infuse and become even more tasty and aromatic.

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 will do without them, take just a little onion, carrots and garlic. This recipe has completely different accents - the spicy cream used to stir the pumpkin soup, as well as toasted bacon and grated cheese.

Yield: 2 servings.

Ingredients

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

How to cook pumpkin soup in a slow cooker

Prepare the spiced cream first.
Pour 50 ml of cream into a container, add the Provencal herbs and bring to a boil. Set aside, if done on the stove, or pour from the multicooker bowl (be sure to then wash) into another container.

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

While the garlic gives off its flavor to the oil, peel and chop the onions and carrots into small pieces. After removing the garlic, send the vegetables to fry on the same mode. They should also only slightly gild, so watch and stir.

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

Fry thin slices of bacon on the stove in a dry skillet until crisp.

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

Pour through a strainer to remove the herbs, cream. While pouring in, mix gently and watch the thickening of the soup. All the cream may go away and even have to be added, or some amount will remain.

Season with salt and pepper to taste. Place the pot of pumpkin soup on the fire and preheat (no need to bring to a boil). Pour into bowls, lay out the bacon pieces and coarsely grated cheese. Call to the table!

On a note

• instead of cream, you can take 3.2% milk or meat or vegetable broth;
• for spiciness, you can put a small piece of hot pepper in pumpkin soup when serving;
• if there is no bacon on hand, crackers will perfectly replace it.