Pureed soup in a multicooker
Description
This is a fairly ordinary pumpkin puree soup recipe. However, there's a twist: we'll add rice. This will make the soup not only more filling, but also give it a more interesting consistency—thicker and creamier. You can add a pinch of nutmeg or dry ginger powder to taste, which will lend a pleasant, spicy note to the dish's aroma. The soup is ready to serve.
Instructions
- 1
Step 1
We will need one kilogram of peeled pumpkin flesh. Therefore, carefully remove the skin from the vegetable and clean out the fibrous part along with the seeds. If the pumpkin is young, you can leave the skin on.
- 2
Step 2
Peel the onion and carrot and cut them into small pieces. Do the same with the pumpkin flesh.
- 3
Step 3
Turn on the multicooker to the "Sauté" mode and sauté the carrots and onions in butter for 3-5 minutes. Then add the pumpkin and cook for 10 minutes. After that, pour in broth or water, add the rice, and season with salt and pepper to taste. Cook in the "Stewing" mode for about 20 minutes.
- 4
Step 4
All that's left is to add cream to the soup, blend it until smooth, and bring to a boil once more. That's it, the soup is ready to serve with herbs, pumpkin seeds, or other seeds.