Pumpkin is a universal vegetable from which you can cook a variety of dishes. Pumpkin soups are simply magnificent. In addition, they will feed your body with a large number of useful trace elements and charge you with energy for a long time. This article presents several recipes for making pumpkin soups in a slow cooker.

Pumpkin puree soup in a slow cooker

The pumpkin soup is very tender and tasty. It is this vegetable that will give your first dish an unsurpassed aftertaste and aroma. Moreover, your children will probably like the bright, attractive appearance of the finished dish, and they will die an unusual food in two cheeks.

To prepare pumpkin soup-puree, the following products will be required:

• pumpkin - 850 g;
• potatoes - 5 pcs;
• milk (2.5% fat) - 900 ml;
• white onion - 1 pc;
• carrots - 1 pc;
• butter - 30 g;
• olive oil - 1.5 tbsp. l;
• salt to your taste.

We cook pumpkin puree soup in a slow cooker following such stages.

1. Peel the pumpkin, remove the seeds and threads. Rinse several seeds (8-10) and leave in a separate container until the end of cooking.
2. Cut the peeled pumpkin into small cubes.
3. Remove the skin from potatoes, rinse and cut into cubes.
4. Clean onions and carrots, rinse. Cut the onion with cubes, carrots with rings.
5. Put the slow cooker in frying mode, send butter to the bowl.
6. When the oil melts, put onions in a container, slightly fry (3-4 minutes).
7. Add carrots to the contents of the multicooker, continue frying for another 3 minutes.
8. Send potatoes and pumpkin to the device container, pour the contents of milk and add a pinch of salt.
9. Put the aggregate in the extinguishing mode and prepare the dish for 50 minutes.
10. After cooking time, transfer the contents of the multicooker into a separate container and puree using a submersible blender.
11. In a pan, fry the seeds of pumpkin in olive oil a little.
12. To decorate the finished dish with fried pumpkin seeds and pour oil in which they fried.

The finished dish can also be decorated with white bread crackers and add a little cream with increased fat content.

Piquant pumpkin soup in a slow cooker

This recipe is very simple and will not take you much time. Despite this, the taste of the finished dish will flare up in your mouth with spicy, unusual notes. By the way, if you want to surprise guests with a non -trivial dish, then this recipe is for you.

In order to prepare a piquant pumpkin soup in a slow cooker, stock up on the following ingredients:

• pumpkin - 600 g;
• garlic - 2 cloves;
• white onion - 1 pc;
• carrots - 1 pc;
• butter - 30 g;
• olive oil - 3 tbsp. l;
• a mixture of Provencal herbs - ½ tsp;
• cream (15% fat) - 60 ml;
• solid cheese - 65 grams;
• bacon - 55 gr;
• salt, pepper to your taste.

Prepare a piquant pumpkin soup in a slow cooker.

1. Wash the pumpkin, cut the peel, free from seeds and threads.
2. In a separate container, mix the cream and a mixture of Provencal herbs, bring to a boil on the stove.
3. Clean the garlic, cut along into two parts.
4. Send butter to the multicooker container and pour olive.
5. The device is put in the frying mode.
6. When the butter melts, send garlic into the bowl.
7. When the garlic comes to golden color, remove it and transfer it to a separate container.
8. Clean onions and carrots. Cut the onions with cubes, carrots - strips.
9. Send vegetables to the tank of the device, again set the "Frying" mode.
10. Pass the vegetables for 8-10 minutes periodically stirring with a spatula.
11. The device switch to stewing mode, set the cooking time - 30 minutes.
12. Cut the peeled pumpkin in small cubes, put in a bowl to onions and carrots.
13. Cut the bacon with thin slices.
14. Fry the bacon in a pan until golden crust.
15. Plant the finished pumpkin along with onions and carrots into a separate container and pure the submersible blender. A homogeneous consistency should be obtained.
16. Cream along with herbs strain through a sieve.
17. Standed cream add to pumpkin mass, salt and add pepper soup.
18. Send the pumpkin soup again to the slow cooker, set the heating mode and cook the dish for another 20 minutes.
19. Grate the cheese on a fine grater.
20. Pour the finished dish on plates and decorate with cheese and fried bacon.

Note. If you like spicy dishes, then in the process of extinguishing you can add a little chili pepper to the soup, so your dish will become even more saturated and piquant.

Pumpkin chicken soup in a slow cooker

To make pumpkin soup more nutritious and saturated, it is worth adding chicken meat to it. Such soup is very easy to prepare, but, for sure, all your family members will like it.

A list of products that are needed for the preparation of pumpkin soup with chicken in a slow cooker:

• pumpkin - 200 g;
• potatoes - 2 pcs;
• chicken breast - 300 g;
• carrots - 1 pc;
• white onion - 1 pc;
• sweet pepper - ½ pcs;
• boiled water - 4 multistacan;
• olive oil - 2 tbsp. l;
• salt, pepper to your taste.

How to cook pumpkin chicken soup in a slow cooker.

1. Wash the chicken breast, dry with a paper towel and cut into small cubes.
2. Send the chicken to the slow cooker, pour water.
3. The device is set to the “cook” mode and cook the chicken broth for 40 minutes. After 10 minutes of cooking, open the lid and collect foam.
4. When the cooking program is completed, strain the broth.
5. Clean the pumpkin from the peel, free from seeds and threads and cut into cubes.
6. Clean onions and carrots. Cut the onion with cubes, grate the carrots on a coarse grater.
7. Remove the peel from potatoes, rinse and cut the vegetable with cubes.
8. Wash sweet pepper, free from seeds and pedicels, cut into strips.
9. Put the slow cooker into frying mode, pour olive oil.
10. Send all vegetables to the heated oil and cook 20 minutes periodically stirring with a spatula.
11. Add the finished pieces of chicken breast to the fried vegetables, pour the contents of the broth, salt and pepper.
12. Put the kitchen unit in cooking and cook the dish for another 20 minutes.

The finished dish, if desired, decorate with finely chopped greens. Pumpkin chicken soup is perfect for lunch as the first dish.

Pumpkin cream in a slow cooker

Cream-Sups only recently came to the territory of the post-Soviet space. Nevertheless, they managed to fall in love with many housewives for a gentle taste and soft texture. Particularly tasty is a pumpkin cream-soup. How to cook it correctly, read below.

To prepare a pumpkin cream-soup, you need the following ingredients:

• pumpkin - 800 g;
• meat or chicken broth - 900 ml;
• tomatoes - 2 pcs;
• white onion - 1 pc;
• garlic - 1 clove;
• sunflower oil refined - 2 tbsp. l;
• parsley root - 1 pc;
• lavra sheet - 1 pc;
• cream (20% fat content) - 60 ml;
• salt, pepper to your taste.

A recipe for preparing pumpkin cream-soup in a slow cooker.

1. Peel the pumpkin from the peel, seeds and threads. Grate on a coarse grater.
2. Clean parsley root, grind with a grater.
3. Remove the peel from carrots, rinse and grate on a coarse grater.
4. Peel the onion, cut into cubes.
5. Pour boiling water through tomatoes, remove the skin from them, cut into cubes.
6. Clean garlic, grind with a knife.
7. Pour sunflower oil into the multicooker bowl, put the device into the frying mode.
8. Put onions, carrots, garlic and parsley root in the heated oil. Fry everything to golden color.
9. Next, add pumpkin, bay leaf, salt and pepper to the contents of the multicooker. Pour vegetables with broth.
10. Put the slow cooker in cooking and cook the dish for 40 minutes.
11. Upon completion of the cooking program, pour the contents of the multicooker into a separate container, get a fox laurel and pure the submersible blender.
12. Add heated cream to the dish, mix the cream-soup lightly.

Serve the finished pumpkin cream-soup with croutons made of white bread.

Pumpkin soup in a slow cooker. Video