Description
Everyone knows how useful pumpkin, but not everyone loves her. In this pea soup the pumpkin taste is not quite noticeable, but it gives the soup the extra "sun" color and velvety. And roasted tomatoes and sausage are a nice addition to the soup. Try it!
Ingredients
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Broth
2 l
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Peas
200 g
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Pumpkin
150 g
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Onion
100 g
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Carrots
100 g
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Vegetable oil
3 Tbsp
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Sausages
200 g
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Tomato
-
Salt
-
Garlic powder
0.5 tsp
Cooking
To prepare the soup, I used yellow split peas Idaho from Mistral
The soup broth is better to take rich on pork knuckle or pork bones. In the finished broth add peas and bring to a boil
Raw pumpkin grate
Add to the soup after boiling the peas, reduce the heat and leave to cook for 1.5 hours. After 1 hour of boiling add salt to taste
15 minutes before serving medium-sized tomatoes brush with oil and place in oven (temperature 200 degrees)
Cut onion finely, carrot RUB on a grater and sauté in butter until Golden brown, for 15 minutes until cooked soup, fill passerovannym vegetables
Cut into slices the sausages, add them to the soup, season the soup with garlic powder and remove from heat
Ladle into soup bowls, sprinkle with greens in each bowl put hot baked tomato. Bon appetit!
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