Pumpkin is a very healthy berry (yes, it is a berry, despite its far from “berry” size), from which you can prepare many delicious dishes of varying complexity. This berry is perfectly stored, so it is available from autumn to spring and is loved by many housewives.

The beneficial properties of pumpkin have been known for thousands of years, which is confirmed by the beliefs and traditions of many peoples (remember Halloween). The berry, which is also called the orange miracle, contains large amounts of vitamin C, A, group B and P. Pumpkin heals wounds and helps the body cope with diseases, so it is recommended for consumption by people suffering from stomach ulcers and other ulcerative processes. With regular consumption of pumpkin dishes, metabolism improves, excess weight is lost, the condition of the skin and hair improves, and the protective properties of the body are enhanced. Pumpkin is an orange sun that will protect you from diseases during the cold season.

Pumpkin soup is an excellent alternative to our usual hot dishes; both children and adults love it. We hope that you will like it too, especially since it is very easy to prepare in a slow cooker. We offer you 4 recipes.

Recipe 1. Pumpkin soup in a slow cooker

To make pumpkin soup in a slow cooker, you will need:

pumpkin - 0.4 kg
medium sized carrots - 1 pc.
medium size potatoes - 1 pc.

garlic - 1-2 cloves
milk - 0.6 l
salt - to taste

How to make pumpkin soup in a slow cooker:

1. Wash and peel all the vegetables, cut the pumpkin and potatoes into small cubes, chop the carrots and onions finely or grate them on a coarse grater.
2.Put all the prepared ingredients into the multicooker and fill them with milk, and then close the lid. To prepare, select the “Milk porridge” mode, turn on the multicooker and leave for 1 hour.
3.After this time, transfer the vegetables from the slow cooker to a separate saucepan and grind them with a blender until the mass becomes homogeneous. After that, put them back into the slow cooker and mix well to make a puree soup.
4. Salt the already prepared soup to taste, add grated garlic (optional, this is not necessary). Croutons are a great addition to pumpkin soup.

Recipe 2. Pumpkin soup in a slow cooker with cream

To make pumpkin soup in a slow cooker with cream, you will need:

pumpkin - 0.3 kg
carrots - 1 pc.
potatoes - 3-4 pcs.
cream 22% - 0.4 l
onion - 1 pc.
butter - to taste
olive oil - to taste
salt to taste

How to make pumpkin soup in a slow cooker with cream:

1. Select the “Baking” multicooker program. Put some olive oil and butter into the multicooker and press the start button.
2. Chop the garlic and fry it in hot oil for five minutes.
3.Add finely chopped carrots and onions to the garlic, fry them for about 10-15 minutes until the vegetables become soft. After this, put the diced pumpkin and potatoes into the multicooker and close the lid.
4.Stop the previous multicooker mode, start a new stewing mode for 40 minutes, press the start button.
5.After 40 minutes, take out the vegetables and grind them using a blender.
6. Pour cream into the multicooker bowl and spread the vegetable mush. After this, select the baking mode and turn on the multicooker. As soon as the soup boils, turn off the multicooker - everything is ready!

The soup should be medium thick; if the soup is too thick, it can be diluted with water.

Recipe 3. Pumpkin soup in a slow cooker with chicken

To make pumpkin soup in a slow cooker with chicken, you will need:

minced chicken - 150 g
pumpkin - 200 g
carrots - 1 pc.
medium-sized onion - 1 pc.
Sunflower oil - 2 tbsp.
water - 1 l
salt - to taste

How to cook pumpkin soup in a slow cooker with chicken:

1.Add water to the minced chicken and stir thoroughly to bring it to the consistency of sour cream. Then finely chop the onion, grate the carrots and pour them into the minced meat, mix and add salt. Let it brew for 1 hour in the refrigerator.
2.Grate the pumpkin on a coarse grater, add it to the meat, put the mixture in the slow cooker and fill it with water. Set the “Baking” mode and turn on the multicooker. We start counting down the moment the water boils, approximately 10 minutes should pass. The soup is ready!

The soup has a very unique sweetish taste; it can be perfectly complemented by mayonnaise or sour cream.

Recipe 4. Sweet pumpkin soup in a slow cooker

To make sweet pumpkin soup in a slow cooker, you will need:

pumpkin - 0.5 kg
water - 1 tbsp.
milk - 2 tbsp.
wheat flour - 2 tbsp. l.
butter - 2 tbsp.
sugar - 3 tbsp.
salt - to taste
cinnamon - 1 tsp.

How to make sweet pumpkin soup in a slow cooker:

1. Peel the pumpkin, grate the pulp on a fine grater and place it in the multicooker bowl. Add milk and water, stir until smooth, then add sugar and salt to the mixture, stir again. Fry the flour in a frying pan, pour it into the mixture to give it a delicious taste.
2. Select the “Milk porridge” mode and press the start button.
3. After the time has passed, take the soup out of the multicooker, add butter and cinnamon to it.

We hope you will like our recipes.

Bon appetit!

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

Very often, nothing is added to pumpkin vegetables other than fried onions and carrots, but this recipe will talk about preparing pumpkin puree soup with the addition of not only fried onions and carrots, but also potatoes. Thanks to the potatoes, this pumpkin soup turns out to be more tender and has a less pronounced pumpkin taste, so it will definitely appeal to both pumpkin lovers and those who do not have a very positive attitude towards this vegetable.

pumpkin soup recipe with potatoes

• 400 g pumpkin (unpeeled);
• 1 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 from peel and seeds. Cut into small pieces.

Cut the potatoes, as well as the pumpkin, into small pieces.

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

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

After 20 minutes, remove the fully prepared stewed vegetables from the stove and puree with an immersion blender. Season with a piece of butter and stir.

Pumpkin and potato soup is ready.
Serve the puree soup, 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 with a YouTube video

Pumpkin soup puree with cream

Lila Yaroshenko's recipe

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How to cook pumpkin soup with chicken in a Panasonic multicooker

Ingredients:

• Pumpkin - 1 ¼ kilograms,
• Cream - 150 milliliters,
• Onion - 1 piece,
• Salt - to taste
• Ginger (ground root) - to taste,
• Nutmeg (ground) - to taste,
• Chicken breast, fillet - 1 piece,
• Water - 2 liters,
• Carrots - 1 piece,
• Butter - 2 tablespoons

Cooking process:

Cook chicken broth for pumpkin soup; to do this, rinse the chicken fillet, place it in a slow cooker and add water. Turn on the multicooker in the “steam” mode for 30 minutes. (I have several breasts in the photo, since my husband and child love to eat this soup with chicken).

While the broth is cooking, peel and cut the pumpkin for soup into cubes of approximately 4x4 cm.

Peel the onion and roughly cut it into half rings or cubes. Peel the carrots and grate them. Heat the oil in a frying pan, add ground ginger and nutmeg, add onions and carrots.

Lightly fry.

After the signal, turn off the multicooker and take out the fillet. Add pumpkin, sautéed vegetables, and salt to the chicken broth. Turn on the multicooker in the “steam” mode for another 30 minutes.

After the signal, turn off the multicooker. Grind the pumpkin in a blender, adding chicken broth for better grinding. Add cream to the chopped pumpkin, add some salt if necessary and mix everything with a whisk. This creamy pumpkin soup goes well with homemade garlic croutons and fresh parsley.

Bon appetit!

Olga prepared pumpkin soup in a slow cooker, recipe and photo by the author.

Pumpkin is one of the affordable and very healthy products. It contains a large amount of fiber, vitamins, including carotene, and minerals. Despite the sweetish taste of the vegetable, its calorie content is low. The product has one drawback - it takes a lot of time to prepare. Kitchen appliances will come to the rescue. Pumpkin puree soup in a slow cooker turns out to be tender and tasty, satisfying and at the same time not too high in calories; adults and children eat it with pleasure. The housewife doesn’t have to put a lot of effort into preparing this dish – the smart appliance will take on the bulk of the work.

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 doesn’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.

Creamy pumpkin soup

• pumpkin pulp – 0.7 kg;
• cream (can be replaced with milk) – 1 l;
• onions – 100 g;
• carrots – 100 g;
• butter – 20 g;
• water - how much will it take;
• salt, seasonings - to taste.

Video recipe for the occasion:

Cooking method:

• Peel the pumpkin, cut it, cut out the areas of pulp with seeds. Cut the pumpkin into small pieces (about 1 cm).
• Peel the onion and cut it into small cubes.
• Peel and coarsely grate the carrots.
• Place a piece of butter in the multicooker bowl and turn on the unit by selecting the “Frying” program. If this mode is not available, you can use the “Baking” program.
• Fry vegetables in this mode for 5 minutes.
• Add pumpkin. Fill it with water so that it barely covers the pieces.
• Change the multicooker operating mode to “Stewing”. If your unit has a “Multi-cook” program, you can use it. Set the timer for 30-40 minutes depending on the power of your multicooker. If your pumpkin is of a hard variety, it is advisable to increase the stewing time by 10 minutes.
• When the multicooker finishes working, transfer its contents into a blender bowl, puree it, and return it to the multicooker container.
• Add salt, spices, milk or cream. Stir.
• Turn on the appliance in the first course cooking mode. In many devices the corresponding program is called “Soup”.
• After 10 minutes, switch the device to heating mode. Leave the soup to simmer for 15-20 minutes.

Serve the soup with wheat croutons. They should have a neutral taste, so it is better not to purchase this product in a store, but to make it at home. It will also be more economical.

Spicy pureed pumpkin soup with tomato

• fresh or frozen pumpkin pulp – 0.8 kg;
• tomatoes – 0.5 kg;
• sweet pepper – 0.2 kg;
• chili pepper (optional) - to taste;
• potatoes – 0.3 kg;
• onions – 100 g;
• water or chicken broth – 1-1.25 l;
• olive oil – 60 ml;
• salt, seasonings - to taste.

Cooking method:

• Peel the onion and chop finely.
• Pour boiling water over the tomatoes, peel the skins, cut into small pieces of any shape.
• Thaw the pumpkin pulp if necessary. If it is not cut, cut into small cubes.
• Remove the seeds from the sweet pepper, removing the tail. Cut the pulp into quarters of rings.
• Pour oil into the multicooker bowl and add the prepared vegetables.
• Turn on the unit for 30 minutes in the “Baking” mode.
• Add peeled and cut into small cubes potatoes, salt and spices. Fill with water or broth. If you like it spicy, add a small pod of hot pepper or a small piece of it. Run the unit for half an hour in the “Quenching” mode.
• Remove the pepper. Chop the remaining ingredients and return them to the multicooker container. If you don’t have a blender at home, you can puree the vegetables through a sieve.
• If you find the soup too thick, add another glass of water.
• If you added water, then run the unit for 5 minutes in extinguishing mode, then leave it in heating mode for a quarter of an hour. If the soup has not been diluted, the heating mode can be started immediately.

Pumpkin puree soup cooked according to this recipe can be served hot or cold. Spicy lovers will love it.

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.

Preparation

Big photos Small photos

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 at 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.



On the stove, fry thin slices of bacon in a dry frying pan until crisp.



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!

On a note

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

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 make many delicious delicacies from pumpkin, from stews, soups, to 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 amount 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 delicate cream, and lightly fried carrots and onions add additional flavor to the soup. There is an option for preparing lean pumpkin puree soup, where the water in which the pumpkin was boiled is used instead of cream. This soup is well suited for dietary nutrition and for 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

1. 
   Prepare the necessary products. Peel the vegetables, remove the seeds and core from the pumpkin.
2. 
   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.
3. 
   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.
4. 
   Place the fried vegetables on the pumpkin.
5. 
   Puree everything with a blender and use cream to dilute the puree soup to the desired consistency.
6. 
   Return the resulting mass to the multicooker bowl, set the “Fry” mode again and bring the soup to a boil.
7. 
   Pumpkin puree soup in a slow cooker is ready.

This tasty and healthy dish can be decorated to your taste when served. I decorated it with greens and tomato slices, it turned out very bright and beautiful. Well, how delicious it is, you will find out about this if you yourself prepare pumpkin puree soup in a slow cooker according to the suggested recipe. Bon appetit!