This saturated and pumpkin-flavored pureed appetizer soup will warm and cheer up the dankest autumn weather. Cook pumpkin with carrots, celery, onions and spices in chicken stock in a slow cooker. And then chop it a blender. A great idea would be to dilute the soup with heavy cream. WITH with them the texture of the soup will become more velvety and creamy, besides cream, increase the digestibility of beta-carotene contained in pumpkin and carrots. Serve pumpkin soup with sprinkled fried toppings mushrooms, crispy pancetta, green onions and a spoon сметаны. 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Soup
- 7 tbsp. nutmeg squash, cut into pieces of 2.5 cm. (approximately 1 kg. pumpkins)
- 150 gr. pancetta, cut into pieces of 1 cm.
- 4 large leaves of sage, chopped
- 2 medium carrots, cut into pieces of 2.5 cm.
- 1 stalk of celery, cut into pieces of 2.5 cm.
- Half a medium onion, cut into pieces of 2.5 cm.
- 0.5 tsp ground zira
- 3 tbsp. chicken broth
- 1 tbsp. cream, optional
- Special equipment: multicooker with a volume of 6-8 l .; hand blender
Toppings
- 240 gr. small champignons with clipped legs, sliced into slices 0.3 cm thick.
- A pinch of ground zira
- Sour cream or fat Greek yogurt, diluted 1-2 tbsp. l water to a liquid consistency
- Chopped Fresh Chives
Recipes with similar ingredients: nutmeg pumpkin, carrots, celery, cumin, sage, pancetta
Recipe preparation:
- Cook the soup: set on a 6 liter multicooker frying mode with medium heat and cover the plate with paper with a towel. Add the pancetta to the multicooker and fry, periodically stirring until crisp and until fat is melted, about 8 minutes. Put the pancetta with a slotted spoon on a paper-covered plate. Drain the fat from the pan, pouring separately 2 tbsp. l
- Add sage, carrots, celery, onions, zira, 2 to the slow cooker tsp salt and 1/4 tsp black pepper and sauté until vegetables will not become softer, about 5 minutes. Add pumpkin and chicken bouillon. Following the manufacturer’s instructions, close the lid and prepare the multicooker for work. Set the pressure cooker mode and cook at high pressure for 25 minutes.
- After completing the pressure cooker cycle, follow the instructions. pressure release manufacturer and wait for completion quick reset cycle. Be careful not to burn yourself with the remaining steam, unlock and open the lid. Using submersible blender grind the soup until smooth. Add cream or water to dilute the soup to the desired consistency. Additionally salt and pepper.
- Meanwhile, topping: in a medium-sized pan size over moderate heat, heat 1 tbsp. l sunken out pancetta fat. Add mushrooms, cumin and a large pinch of salt. Fry stirring occasionally until the mushrooms release all their liquid and do not become brown and slightly crisp, 10-20 minutes. Lay out mushrooms and set aside for topping.
- Pour the soup into bowls and serve with crispy pancetta, mushrooms, sour cream and onions.
