Pumpkin soup with cream in a slow cooker

A bright, healthy, delicious soup for vegetarians, during Lent and beyond! I really want bright colors in winter! This soup will add them - light, quick, incredibly tasty and very healthy! And our kitchen assistant will help you cook - a multicooker!
295
51911
Madelyn PowellMadelyn Powell
Author of the recipe
Pumpkin soup with cream in a slow cooker
Calories
200Kcal
Protein
5gram
Fat
9gram
Carbs
27gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 5
100ml
1tablespoon
to taste
to taste
to taste

Step-by-step preparation

Cooking timeCooking time: 30 mins
  1. STEP 1

    STEP 1

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

  2. STEP 2

    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

  3. STEP 3

    STEP 3

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

  4. STEP 4

    STEP 4

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

  5. STEP 5

    STEP 5

    Leave for another 10 minutes, stirring occasionally

  6. STEP 6

    STEP 6

    Meanwhile, chop the greens

  7. STEP 7

    STEP 7

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

  8. STEP 8

    STEP 8

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

  9. STEP 9

    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.

  10. STEP 10

    STEP 10

    Add cream and puree the resulting mass again

  11. STEP 11

    STEP 11

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

Comments on the recipe

Author comment no avatar
Christmas tree
20.10.2023
4.5
This cute gadget helped me this time cook pumpkin puree soup with cream in a slow cooker according to the recipe. I took vegetables in the quantities suggested by the author; I did not add cream or herbs. For seasonings and spices I used bay leaf, black peppercorns and sweet paprika. The potatoes added thickness to the mashed potatoes and added richness to the soup. A bright, delicious light soup in the autumn-winter period that pleased you with the aromas of pumpkin and spices!
Author comment no avatar
olgay198108
20.10.2023
4.9
Very bright and appetizing soup)) The photo is super) I immediately wanted soup)))
Author comment no avatar
Tatiana
20.10.2023
4.8
It looks so appetizing that I couldn’t resist and took it to K/K even though I don’t have a slow cooker.
Author comment no avatar
Natusik
20.10.2023
4.5
Nastya, how beautiful, how delicious! Lovely!