Recipe of Award-winning Crockpot: Pumpkin soup with saffron and orange

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Before you jump to Crockpot: Pumpkin soup with saffron and orange recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. The experts are agreed that we are not able to adjust things for the better without everyone's active contribution. This should happen soon and living in methods more friendly to the environment should become an objective for every individual family. The cooking area is a good place to begin saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as efficiently as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Another way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.

From the above it ought to be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is not that hard. A lot of it really is merely making use of common sense.

We hope you got insight from reading it, now let's go back to crockpot: pumpkin soup with saffron and orange recipe. To make crockpot: pumpkin soup with saffron and orange you need 10 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Crockpot: Pumpkin soup with saffron and orange:

1. Take 60 ml of olive oil.
2. Use 2 of onions.
3. Get 1,2 kg of pumpkin.
4. Take 1 liter of vegetable stock.
5. Get 2 tablespoons of harissa.
6. You need of Saffron threads.
7. Provide 1 of orange.
8. Take 180 gr of sour cream.
9. Get 5 gr of coriander leaves.
10. You need of Salt and pepper.

Instructions to make Crockpot: Pumpkin soup with saffron and orange:

1. Sauté oil, onion and pumpkin into the cooking pot. Press sauté/brown and press start/stop. If you like a more roasted flavor, put on a baking tray and roast for 25 min on 220 degrees..
2. Add vegetable stock, harissa, saffron, orange zest and salt and pepper to the cooking pot. Add the pumpkin mixture to the pot and stop the sauté function..
3. Secure the lid. Press SOUP, set pressure to HIGH, and adjust time to 10 minutes. Make sure the Steam Release Valve is set to the “Seal” (closed) position. Press START/STOP..
4. Once cooking is finished, add sour cream and blend the soup. Finish the soup with some coriander..

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