Pumpkin soup puree in a slow cooker

Ingredients:

Soup

• 7 cups butternut squash, cut into 2.5cm pieces (about 1 kg pumpkin)
• 150 g pancetta, cut into 1 cm pieces.
• 4 large sage leaves, chopped
• 2 medium carrots, cut into 2.5cm pieces.
• 1 stalk celery, cut into 2.5cm pieces.
• Half a medium onion, cut into 2.5cm pieces.
• 0.5 tsp ground cumin
• 3 cups chicken broth
• 1 cup cream, optional
• Special equipment: 6-8 liter multicooker; immersion blender

Toppings

• 240 g small mushrooms with stems trimmed, cut into 0.3 cm thick slices.
• A pinch of ground cumin
• Sour cream or full-fat Greek yogurt, diluted with 1-2 tablespoons of water to a liquid consistency
• Chopped fresh chives

Preparation:

1. Make some soupSet a 6-quart slow cooker to medium-high heat and line a plate with paper towels. Add the pancetta to the slow cooker and cook, stirring occasionally, until crisp and the fat has rendered, about 8 minutes. Transfer the pancetta with a slotted spoon to a paper-lined plate. Drain the fat from the pan, reserving 2 tablespoons.
2. Add the sage, carrots, celery, onion, cumin, 2 teaspoons salt, and 1/4 teaspoon black pepper to the slow cooker and cook, stirring, until the vegetables are softened, about 5 minutes. Add the pumpkin and chicken broth. Follow the manufacturer's instructions, close the lid, and prepare the slow cooker. Set the pressure cooker to high pressure and cook for 25 minutes.
3. After the pressure cooker cycle is complete, follow the manufacturer's instructions for quick pressure release and wait for the quick release cycle to complete. Carefully, to avoid scalding from any remaining steam, unlock and open the lid. Using an immersion blender, puree the soup until smooth. Add cream or water to thin the soup to the desired consistency. Season with additional salt and pepper.
4. Meanwhile, make the topping.In a medium skillet, heat 1 tablespoon of the rendered pancetta fat over medium-high heat. Add the mushrooms, cumin, and a large pinch of salt. Cook, stirring occasionally, until the mushrooms have released all their liquid and are browned and lightly crisp, 10-20 minutes. Remove the mushrooms and set aside for the topping.
5. Ladle the soup into bowls and serve with crispy pancetta, mushrooms, sour cream and onions.