Pea Soup Autumn Palette

Dedicated to lovers of pea soups. Thick, rich, aromatic soup with pumpkin has a special, bright, typical only of these soups, taste. It contains the entire color palette of autumn colors. To find out how it tastes, you need to cook it.

Ingredients

• pumpkin (pulp) 200 g
• smoked carbonade 200 g
• potatoes 1 pc.
• onion 1 pc.
• celery (stem) 1 pc.
• carrots 1 pc.
• dried peas 100 g
• green peas (frozen) 150 g
• fresh dill (twig) 3 pcs.
• salt 1 tsp
• freshly ground pepper (mixture) 1 tsp
• vegetable oil 3 tbsp.
• pumpkin (whole small) 1 pc.
• water (broth) 600 ml

Directions

1. Prepare all required ingredients. Rinse dry peas and soak for two hours. Then drain the water, add fresh water and cook until tender.
2. While the peas are boiling, chop the onions, celery stalk and carrots.
3. Prepare the pumpkin. To do this, clear it of seeds and fibers.
4. Fry chopped vegetables in vegetable oil.
5. Add fried vegetables to the cooked peas, bring to a boil and boil for 10 minutes.
6. Cut the potatoes, pumpkin and smoked chop into small cubes.
7. Purée the soup with a blender until smooth.
8. Add potatoes, pumpkin and chop. Season with salt and pepper to taste, stir.
9. Pour the soup into the prepared pumpkin, cover with a tail lid. Wrap in foil and simmer in an oven preheated to 190-200 * for about 50 minutes.
10. Then add green frozen peas, mix and put back in the oven, literally for 10 minutes. They cook very quickly peas.
11. And what is pea soup without croutons? While the pumpkin soup is simmering in the oven, prepare whole grain bread croutons. They can be fried in a pan or baked in the oven.
12. That's all, a delicious and aromatic pumpkin-pea soup is ready.
13. If someone is not very fond of pumpkin, then the soup can be cooked and served traditionally, in a bowl. The taste will not change from this, and the multi-colored palette of colors will cheer you up on a cold autumn day.