Pumpkin soup with cream in a slow cooker

Ingredients
Step-by-step preparation
STEP 1

Let's prepare the food: peel and wash the vegetables, wash and dry the herbs
STEP 2

Pour olive oil into the multicooker bowl. Turn on the "Baking" mode. I have it on for at least 45 minutes, after 15 minutes we turn it off. You can also use the "Multi-cook" mode at 150 degrees
STEP 3

Chop the onions and carrots coarsely and pour them into the preheated multicooker bowl.
STEP 4

Cut the pumpkin and potatoes into arbitrary pieces, add them to the carrots and onions
STEP 5

Leave for another 10 minutes, stirring occasionally
STEP 6

Meanwhile, chop the greens
STEP 7

We set the “Quenching” mode. I have it for 30 minutes, but 20 minutes is enough for us
STEP 8

Add 0.5 liters of water and leave to simmer for 15 minutes until the vegetables are soft.
STEP 9

Now we puree everything in a blender. It’s better, of course, to use an immersion blender, but unfortunately mine broke. But you can also use a regular potato masher.
STEP 10

Add cream and puree the resulting mass again
STEP 11

Place on a plate and sprinkle with herbs, serve with crackers. Bon appetit!
Comments on the recipe
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