Pumpkin cream soup with milk in a rice cooker 1 l.

Category: First meal
Pumpkin cream soup with milk in a rice cooker 1 l.

Ingredients

Pumpkin without seeds and skin 400 g
Big carrots 1
Small onion 1
Fresh ginger, slice 1 cm
Milk 1 glass
Water 1.5 cups
Salt 1/2 tsp
Powdered sugar 2 tsp
Ground Muscat taste

Cooking method

  • Peel, wash and chop the pumpkin, carrot and onion.
  • Pumpkin, in pieces, about 2 cm each, finely onion, carrots in thin circles.
  • Ginger root, approx. Peel 1 cm, but do not cut.
  • Put everything in a rice cooker bowl, add milk and water. Enable. Cook without a lid until vegetables are completely soft (40-50 minutes).
  • Remove the ginger, puree the vegetables with an immersion blender, (or rub through a sieve and return to the bowl). Add salt and powdered sugar to the finished soup.
  • Let it boil and unplug the device.
  • Season the plates to taste with ground nutmeg.

The dish is designed for

750 ml

Time for preparing:

1 hour

Cooking program:

SOOK

Note

Delicate, creamy, sweetish, slightly spicy.
I used to cook it in a saucepan on the stove. now the rice cooker with its even boiling and non-stick, easy-to-clean bowl helps me out a lot.
But, in a saucepan, of course, it is easier to work with a blender, you need to be careful with a Teflon bowl.

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