Pumpkin soup in the multicooker

Name: Pumpkin soup in the multicooker
Ingredients: 500 g pumpkin; 20 g butter; 1 small zucchini (200 g); 2 medium onions (300 g); 1 bunch spring onions (30 g); 1 red pointed pepper (150 g); 1 yellow or orange bell pepper (150 g); 1 medium parsnip (100 g); 1 medium carrot (60 g); 1000 ml chicken broth; 1 teaspoon salt; 1 sprig dried thyme (optional); 30 g fine noodles (optional); 15 g fresh herbs (parsley or lovage or basil)

Soups - Pumpkin soup in the multicooker by Mirabela K. - Recipia

Pumpkin soup in the multicooker gets its distinctive flavor from a sprig of dried thyme, and it’s cooked with chicken broth. The broth stays clear, with soft pieces of vegetables, and the fine noodles, if I add them, go in at the end; after cooking, the multicooker keeps the soup warm. I prefer it without noodles, with the vegetable pieces left whole. Prep: 20 minutes. Cook: 10-15 minutes. Total time: 30-35 minutes. Serves: 4. About 190 kcal and 5 g protein per serving.

Ingredients

500 g pumpkin
20 g butter
1 small zucchini (200 g)
2 medium onions (300 g)
1 bunch spring onions (30 g)
1 red pointed pepper (150 g)
1 yellow or orange bell pepper (150 g)
1 medium parsnip (100 g)
1 medium carrot (60 g)
1000 ml chicken broth
1 teaspoon salt
1 sprig dried thyme (optional)
30 g fine noodles (optional)
15 g fresh herbs (parsley or lovage or basil)

Preparation

1. Peel and seed the pumpkin, then cut it into medium-sized cubes. Put it in the multicooker pot with the butter and select the FRY program. 2. Chop the zucchini, onions and spring onions, peppers, parsnip and carrot. Add them to the pot one by one and sauté all the vegetables for 5 minutes, until the onion turns translucent. 3. Pour in the chicken broth, add the salt and, if using, the sprig of thyme. Select the BOIL program and close the lid. When the countdown starts, open the lid and cook for another 5-10 minutes, until the vegetables are soft but still hold their shape. 4. Add the fine noodles, if using, and the finely chopped herbs. Switch the multicooker to keep warm.

Notes

For a dairy-free version, replace the butter with 20 g oil; for a meat-free version, use 1000 ml vegetable broth instead of chicken broth. Regular fine noodles contain gluten, and butter contains dairy. Serve it with a slice of toasted bread. Store it in a sealed container in the fridge for up to 3 days; the noodles swell if left in the soup, so you can cook them separately for the portion you serve. Choose a pumpkin with firm flesh and no soft spots, as a very watery one makes the broth thinner. Cut the pumpkin into similar-sized cubes so they soften at about the same time. If the chicken broth is salty, start with less salt and adjust the seasoning at the end. The vegetables can fall apart if they cook for too long after the countdown starts, so check them from the five-minute mark.