For the recipe with photos, see below.
Very gentle and delicious puree can be made from peas and pumpkin. In addition to pumpkin, this dish also includes onion and carrots. Pea and pumpkin puree can be used as independent dish or original side dish. belongs to the category of lenten vegan dishes. Suitable for children and dietary nutrition. If you don't know What else can I make from pumpkin?, try this smooth puree.
I most often cook with peas, less often I cook porridge. And recently I decided on such a culinary experiment - to combine peas and pumpkin in one dish. It turned out well
We start preparing the puree in the evening. You need to take dried split peas and fill it with water. 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 soaked peas a small amount water and put on fire. When the peas boil, you can reduce the heat to medium and cook for about an hour. When cooking, the peas may begin to “spit”; be careful not to get burned; close the lid.
After 20 minutes of cooking, add coarsely chopped peeled carrots and onions, as well as a bay leaf, to the peas. Cook for about half an hour.
Pumpkin for puree must be thermally treated - boiled in the microwave or baked in the oven. I chose the second option. Bake the pumpkin until softened and charred, about 50 minutes in a preheated oven. The pumpkin is first 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 pureed.
Remove excess water from the peas cooked with vegetables, discard the bay leaves and puree in a blender. Combine pea and pumpkin puree together, salt to taste, add black ground pepper or other spices. Stir, done!
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Good afternoon, friends, today we will have a simple and tasty lean pea soup with pumpkin and turnips. Vegetable soups– the most suitable dishes for those who want to maintain health and figure 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. It is especially useful to eat vegetable soups people who have increased acidity stomach when rich meat broths they are contraindicated. In addition, Lent has now begun and for people who observe it, such a magnificent pea soup with pumpkin and turnips will be the perfect accompaniment to the Lenten table.
You will need:
150 g yellow peas
150 g pumpkin pulp
1 turnip
1 onion
1 carrot
1 small zucchini
1-2 fresh tomatoes(or 150 g canned)
2 tablespoons vegetable oil
salt and pepper to taste
You need to soak the peas in the evening so that they swell overnight or for 7-8 hours in the morning if you cook them during the day. In the morning, rinse it, add 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 we are cooking the peas, let's do the vegetables. All vegetables need to be washed, peeled and cut into cubes. Into the boiling pea water add chopped turnips and pumpkin. Sauté the onion and carrots for vegetable oil until golden brown, stirring all the time, and then also put in the soup along with the zucchini. Salt and pepper the soup to your taste and cook until done. If you like boiled peas, add 1 tablespoon periodically during cooking. cold water into the pan. When the vegetables are almost cooked, add chopped tomatoes and garlic through a garlic press, cook the soup for another 3 minutes. Spill it hot lean pea soup with pumpkin and turnips on plates and generously crumble parsley on top.
Wishes you bon appetit!
An interesting and very healthy option for making homemade cream soup. It contains only plant ingredients, which makes it accessible to vegetarians and those who follow a healthy diet.
Pumpkin and carrots give the dish a sweet note, and peas make it filling and appetizing.
If desired, you can supplement and change this recipe at your discretion. Try adding broccoli florets or leeks to it. This way you can create a new, but no less appetizing and high-quality dish every time.
Pumpkin and pea soup can also be given to little fidgets. Kids will love its bright color and delicate texture. Serve the split pea and pumpkin soup with some homemade white croutons. To do this, chop the loaf into small cubes, dry it in the oven and sprinkle with any spices (paprika, basil or dry dill).
TIME: 1 hour 20 min.
Easy
Servings: 4
Ingredients
- peas - 1 tbsp.;
- pumpkin and carrots 200 grams each;
- water - 2 l;
- a pinch of dry basil and dill;
- salt - a pinch;
- onion - 1 pc.;
- butter - 20 grams.
Preparation
Chop the onion into small cubes and pour it into the multicooker container. Add butter and cook on the “Stew” mode for 5-7 minutes.
We peel the bright fruits, chop them into small segments, and add them to the total mass.
Advice. If you don't have a slow cooker, you can make this soup in a pot and pan. We cook the first two steps with frying in a frying 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 taken into account that a younger city cooks faster than an older one.
We make pea and pumpkin soup without meat, but if you wish, you can add a piece of chicken or turkey to the soup. The main thing is to remember to remove the bones from the soup before blending the dish with a blender.
Grind ready dish using a blender, sprinkle with any herbs or onions, serve with pita bread, white aromatic croutons or malt bread. IN ready soup you can also add a spoonful of homemade cream, pumpkin soup goes well with dairy products. 
The soup beloved by many appears in this recipe in an updated form - puree soup with pumpkin. The “main” taste of this first dish is pea. Legumes add a special aroma and a pleasant thick starchy texture, which is especially pleasing during the cold season. Pumpkin dilutes the pea flavor, making it interesting, ambiguous, richer and fresher. In addition, aromatic and bright vegetable will give the soup a bright color that lifts your spirits. To make the taste of the dish even more intense, season it with curry spices and soften it with gentle heavy cream. If you're sticking with it, just skip the cream.
Like all pea-based dishes, this soup takes quite a long time to prepare. To speed up the process, use split peas or soak them in cold, clean water beforehand. And to prepare the first one very quickly, use instant pea flakes.
Cooking time: about one and a half hours / Yield: about 2 liters
Ingredients
- dry peas 120 grams
- pumpkin pulp 300 grams
- potatoes 2 small tubers
- onion 1 piece
- 1 carrot
- garlic 2-3 cloves
- heavy cream 1 tbsp. heaped spoon
- vegetable oil 2 tbsp. spoons
- curry 0.5 tsp
- salt, pepper - to taste.
Preparation
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Wash the peas and pour cold water and put it on the fire to cook.
At this time, prepare the vegetable component of the soup: chop the onion and chop the garlic.
Heat in a frying pan vegetable oil and, stirring, fry the onion and garlic in it until soft.
Peel and cut the potatoes and carrots into cubes. Add these vegetables to the pan with the onions.
Cook for 5-6 minutes over low heat.
Now chop the pumpkin and add it to the pan.
Cook for a couple more minutes, then add spices.
When the peas are almost completely cooked, add the vegetables to the soup.
If necessary, add water until it is level with the vegetables.
Cover the soup with a lid and cook until the vegetables are soft, then thoroughly grind the soup with a blender.
Add water to the soup to achieve the consistency you like. Add cream to the dish.
Heat the puree soup without boiling and turn off the heat.
Serve pea puree soup with pumpkin, adding fresh herbs and croutons, as well as a spoonful of sour cream or cream.
suitable for vegans
contains onions
contains garlic
In such difficult times, when exchange rates hit record highs every day, and the price of oil is rapidly falling... well, yes, to the very bottom of the deepest gorge, Orange cuisine can only rely on gold reserves.
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. You can't bury something like this on a remote desert island. But making excellent lean pea soup from our golden vegetables is the sweetest thing. All agree?
For lean pea soup we will 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.
First of all, 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 pan where the soup is supposed to be, fry it in olive oil until transparent. Throw in chopped garlic there. 
We put the peas on a sieve, wait for the water to drain, and then send the peas towards the onions and garlic. And fry everything together a little. 
Pour half of the prepared broth into the pan. And throw in a bay leaf. Now let everything cook for about forty minutes, and we will stir and add broth from time to time until it’s all gone.
The peas will slowly boil. 
So as not to waste time, let's deal with the pumpkin. Keep the peel and seeds out of sight, and cut the pulp into small cubes. 
Add pumpkin and beans from a jar to the almost finished soup, bring to a boil and cook for another 15 minutes. 
What's left? All that remains is to season the soup with salt, pepper and seasoning. lemon juice and sprinkle with finely chopped dill. 
That's all. Lenten pea soup with golden pumpkin and aromatic dill is at our disposal. On plates? On the plates! Bon appetit!
