Appetizing nutritious soup with a delicate taste. Pumpkin cream soup with green peas is ideal for a children's menu, and if you exclude cream and bacon from the recipe, you get a dietary dish.
It is necessary
- For four servings:
- - 300 g of green peas;
- - 300 ml of water;
- - 200 ml of cream;
- - 150 g pumpkin;
- - 100 g of lean bacon;
- - 1 onion;
- - 2 tbsp. tablespoons of olive oil;
- - salt, pepper, dry spices, hard cheese.
Instructions
Step 1
Cut the bacon into small pieces (cubes or strips - it doesn't matter), fry in a little vegetable oil. Set aside some of the fried bacon to garnish the finished puree soup.
Step 2
Peel the onion and pumpkin, cut into small cubes, put in a frying pan, lightly fry, then pour in ordinary cold water, simmer over low heat until the pumpkin is soft - this is about 10-15 minutes.
Step 3
Add green peas to the pan, you can add frozen peas, if fresh is problematic to get. Season with salt and pepper to taste, add dry seasonings. If the water evaporates quickly, add a little more (you can cook soup in vegetable broth as well). Simmer for another 5 minutes.
Step 4
Using a blender, grind the soup along with most of the bacon until smooth, like a liquid puree. Add cream, heat the soup for 3 minutes over low heat.
Step 5
Pour the finished pumpkin soup with green peas into portioned bowls, add a handful of fried bacon to each, sprinkle with grated cheese on top. You can serve croutons with this soup. Be sure to serve warm, the cooled soup turns out to be thicker and no longer so fragrant.
