Delicious nutritious soup with a delicate taste. Pumpkin puree soup with green peas is ideal for a children's menu, and if you exclude cream with bacon from the recipe, you get a diet dish.
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You will need
- For four servings:
- - 300 g of green peas;
- - 300 ml of water;
- - 200 ml cream;
- - 150 g pumpkin;
- - 100 g low-fat bacon;
- - 1 onion;
- - 2 tbsp. tablespoons of olive oil;
- - salt, pepper, dry seasonings, hard cheese.
Instruction manual
1
Cut the bacon into small pieces (cubes or straws - it doesn’t matter), fry in a small amount of vegetable oil. Set aside a little fried bacon to decorate the finished mashed soup.
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.
3
Add green peas to the pan; you can add frozen peas, if fresh is problematic. Salt and pepper to taste, add dry seasonings. If the water evaporated quickly, then add a little more (you can cook soup on a vegetable broth). Stew for another 5 minutes.
4
Using a blender, grind the soup along with most of the bacon until smooth, like liquid mashed potatoes. Add cream, warm the soup for 3 minutes over low heat.
5
Pour the finished pumpkin soup with green peas into portions, add a handful of fried bacon to each, sprinkle with grated cheese on top. With this soup, you can serve crackers. Serve necessarily in a warm form, the cooled soup turns out to be thicker and no longer so fragrant.