Lean pea soup with pumpkin and turnips. Pea Soup with Pumpkin For lean pea soup, we need

The soup, beloved by many, appears in this recipe in an updated form - puree soup with pumpkin. The "main" taste of this first course is pea. Legumes give a special aroma, a pleasant thick starchy texture, which is especially pleasing in the cold season. Pumpkin dilutes the pea flavor, making it interesting, controversial, richer and fresher. Plus, the flavorful and vibrant vegetable will give the soup a vibrant, uplifting color. For an even more intense flavor, season with curry and soften with tender heavy cream... If you stick with it, just skip the cream.

Like all pea-based dishes, this soup takes a long time to cook. To speed up the process, use split peas or soak it beforehand in cold clean water. And for the first one very quickly, use instant pea flakes.

Cooking time: about an hour and a half / Output: about 2 liters

Ingredients

• dry peas 120 grams
• pumpkin pulp 300 grams
• potatoes 2 small tubers
• onion 1 piece
• carrots 1 piece
• garlic 2-3 cloves
• heavy cream 1 tbsp. a spoon with a slide
• vegetable oil 2 tbsp. spoons
• curry 0.5 tsp
• salt, pepper - to taste.

Preparation

Rinse the peas, fill in cold water and send to the fire to boil.



At this time, prepare the vegetable component of the soup: chop the onion and chop the garlic.



Preheat in a skillet vegetable oil and, stirring occasionally, fry the onion and garlic in it until soft.

Peel and dice the potatoes and carrots. Add these vegetables to the onion skillet.



Cook for 5-6 minutes over low heat.

Now slice the pumpkin and add it to the skillet.



Cook for a couple more minutes, then add the spices.



When the peas are almost completely boiled down, send the vegetables to the soup.



Top up with water, if necessary, to keep it level with the vegetables.



Cover the soup with a lid and cook until the vegetables are soft, then chop the soup thoroughly with a blender.



Top up the soup with water to achieve the consistency you like. Add cream to the dish.



Heat the puree soup, not boiling, and turn off the heat.

Serve the pumpkin puree pea soup with fresh herbs and croutons, and a spoonful of sour cream or cream.

The recipe for the dish with a photo, see below.

Very gentle and delicious puree can be made with pumpkin and peas. In addition to pumpkin, this dish is also added onion and carrots. Gorokhovo- pumpkin puree can be used as an independent dish or as an original side dish. belongs to the category of lean vegan dishes. Suitable for baby and diet food. If you don't know what else to cook with pumpkin, try this gentle puree.

I mostly cook from peas, less often I cook porridge. And just recently I decided on such a culinary experiment - to combine peas and pumpkin in one dish. It turned out well

We begin to cook mashed potatoes in the evening. You need to take dried split peas and pour water over it. For 2 cups of peas, about 1 liter of water. Peas absorb a lot of water and increase in volume. Soaked peas cook much faster.

Pea and pumpkin puree recipe

• 2 cups dry peas
• 300 grams of pumpkin;
• 1 carrot;
• 1 onion;
• bay leaf, spices and salt to taste.

Pour the soaked peas with a little water and put on fire. When the peas boil, you can reduce the heat to medium and simmer for about an hour. When cooking, peas may start to "spit", be careful not to burn yourself, close the lid.

After 20 minutes of cooking, add coarsely chopped peeled carrots and onions, as well as bay leaves to the peas. Cook for about half an hour.

Pumpkin for mashed potatoes must be thermally processed - boiled in the microwave or baked in the oven. I chose the second option. You need to bake the pumpkin until softened and scorched for about 50 minutes in a preheated oven. The pumpkin is pre-cleaned of seeds and cut into slices; there is no need to remove the skin. When the pumpkin is baked, separate each piece from the skin and grind in a blender until puree.

We remove the excess water from the peas cooked with vegetables, throw out the lavrushka and puree with a blender. Combine the pea and pumpkin puree together, salt to taste, add black pepper or other spices. Stir, done!

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suitable for vegans
contains onion
contains garlic

In such difficult times, when exchange rates hit record highs every day, and the price of oil is plummeting ... well, yes, to the very bottom of the deepest gorge The Orange kitchen can only rely on gold reserves.

And what kind of gold can there be in the kitchen? Precious pumpkin, golden peas and sparkling lemon - these are the treasures of our cellar chests. On a remote, uninhabited island, you can't bury them like that. But boiling an excellent lean pea soup from our golden vegetables is the cutest thing. All agree?

For lean pea soup, we need:

• 800 ml vegetable broth;
• 600 grams of pumpkin;
• 200 grams of dried peas;
• 1 can of canned beans;
• 1 onion;
• 1 tbsp olive oil;
• 1 clove of garlic;
• 1 tbsp lemon juice;
• 1 bay leaf;
• 50 grams of dill;
• salt and black pepper to taste.

The first step is to prepare the peas. We will fill it with water and leave it alone for about half an hour.

After 30 minutes ... Well, let's get started! Finely chop the onion and in the same saucepan where the soup is supposed to be, fry it in olive oil to transparency. Throw chopped garlic there.

We put the peas on a sieve, wait for the water to drain, and then send the peas towards the onion with garlic. And we fry everything together a little.

Pour half of the cooked broth into a saucepan. And we throw the bay leaf. Now let everything boil for about forty minutes, and we will stir from time to time and add the broth until all comes out.

Peas, on the other hand, will slowly boil.

In order not to waste time, let's take care of the pumpkin. The peel and seeds are out of sight, and the pulp is cut into small cubes.

We send to almost ready-made soup pumpkin and beans from the jar, bring to a boil and cook for another 15 minutes.

What's left? It remains to add salt, pepper, season the soup lemon juice and cover with finely chopped dill.

That's all. Lean pea soup with golden pumpkin and aromatic dill is at our disposal. On the plates? On the plates! Bon Appetit!

Good afternoon, friends, today we will have a simple and delicious on the table lean pea soup with pumpkin and turnips. Vegetable soups are the most suitable dishes for those who want to maintain health and shape at the same time. Judge for yourself - this soup perfectly stimulates digestion, cleanses the intestines, contains few calories (340 kcal), but at the same time gives a feeling of satiety. Especially useful to eat vegetable soups people with increased acidity of the stomach, when rich meat broths they are contraindicated. In addition, now the fast has begun and for people who observe it, such a magnificent pea soup with pumpkin and turnips will be perfect for a lean table.

You will need:

150 g yellow peas

150 g pumpkin pulp

1 turnip

1 onion

1 carrot

1 small vegetable marrow

1-2 fresh tomatoes(or 150 g canned)

2 tablespoons vegetable oil

salt and pepper to taste

In the evening, you need to soak the peas so that they swell overnight or by 7-8 o'clock in the morning if you cook them during the day. In the morning, rinse it, pour 2 liters of water and cook until it boils, then reduce the heat and cook over low heat until the peas are ready, about an hour. While our peas are being cooked, let's get busy with vegetables. All vegetables must be washed, peeled and diced. Add chopped turnips and pumpkin to boiling pea water. Saute the onion together with the carrots in vegetable oil until golden brown, stirring all the time, and then put them in the soup along with the zucchini. Season the soup with salt and pepper to your liking and cook until tender. If you like boiled peas, periodically add 1 tablespoon of cold water to the pan during cooking. When the vegetables are almost cooked, add chopped tomatoes and garlic minced through a garlic press to the pan, cook the soup for another 3 minutes. Pour hot lean pea soup with pumpkin and turnips on plates and generously chop the parsley on top.

Wish you bon appetit!

An interesting and very useful option for making homemade cream soup. It contains only herbal ingredients, which makes it affordable for vegetarians and those who follow a healthy diet.

Pumpkin and carrots add a sweet touch to the dish, while peas make it hearty and appetizing.

If you wish, you can supplement and change this recipe at your discretion. Try adding broccoli blossoms or leeks to it. So you can create a new, but no less appetizing and high-quality dish every time.

Pumpkin-pea soup can also be given to little fidgets. Its bright color and delicate texture will appeal to babies. Serve Pumpkin Pea Soup with small white croutons you can make yourself. To do this, chop the loaf into small cubes, dry in the oven and sprinkle with any spices (paprika, basil or dry dill).

TIME: 1 hour 20 min.

Light

Servings: 4

Ingredients

• peas - 1 tbsp.;
• pumpkin and carrots, 200 grams each;
• water - 2 l;
• dry basil and dill pinch each;
• salt - a pinch;
• onion - 1 pc.;
• butter - 20 grams.

Preparation

Chop the onion into small cubes and pour it into the multicooker container. Add the butter, cook on the "Stew" mode for 5-7 minutes.

We clean the bright fruits from the peel, chop them into small segments, add to the total mass.

Advice. If you don't have a multicooker, then this soup can be made in a saucepan and skillet. We cook the first two steps with frying in a pan, then we cook everything in a pan.

Dry peas can be soaked in water for 5-8 hours in advance, then they will cook faster. It should also be borne in mind that a younger city brews faster than an old one.

We cook pea and pumpkin soup without meat, but if you wish, you can add a slice of chicken or turkey to the soup. Most importantly, do not forget to remove the bones from the soup before grinding the dish with a blender.

Grind ready meal using a blender, sprinkle with any herbs or onion feathers, serve with pita bread, white flavored croutons or malted bread. You can also add a spoonful of homemade cream to the prepared soup; pumpkin soup goes well with dairy products.