Products to prepare the soup:

This soup is cooked without meat broth so prepared fast enough. First, cook the beans. Beans "Black eye" from the t/m "Mistral" does not require additional soaking and cooks in just 45-50 minutes. (although the pack recommended 1.5-2 hours) rinse Beans in cool water, place in a small pot, pour cold water (1 liter), bring beans to a boil, add the whole onion, slice carrots, simmer, covered for 30 minutes (cooking without the Express boil), then the beans, salt 0.5 tsp., add the peppercorns and Bay leaf-cook the beans for another 15 minutes.

While cooking the beans, get cooking pumpkin soup:cleaned vegetables (onion-carrot-celery root)cut into arbitrarily. In a saucepan with a thick bottom in vegetable ( refined)oil to sauté the prepared vegetables for 5-7 minutes, (be sure to season with a little salt-the vegetables will give the juice to make a stew, and flavorful (without being disagreeable sagerock)

While the vegetables stew, just arbitrarily cut the pumpkin and boil water. With lightly poached vegetables, add the pumpkin, a little salt (to taste). Pour the vegetables with boiling water (1 liter) cook vegetables until tender (about 15 minutes).

Cooked vegetables run the immersion blender, pour in the cream, warm the soup on a little heat, add the cooked beans (without the liquid) and chopped parsley.

Serve the soup hot with sour cream and toasted croutons from wheat bread.

Bon appetit!!!