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Pumpkin-Pea Puree Soup – a simple and budget-friendly option
Instructions
Chop the garlic and onion and place them in a saucepan with the oil. Heat for a few minutes until soft.
Add the peeled, diced potato to the pan.
Add pieces of juicy, bright pumpkin to the saucepan.
Tip in the previously soaked and rinsed peas.
Add the turmeric to the cream soup base.
Pour in the recommended amount of liquid.
Bring to the boil over high heat, then reduce to the lowest setting, cover, and simmer for 40–45 minutes. The peas and potato should be completely soft and mash easily with a spoon – this gives a smooth texture once blended.
Take the pan off the heat and let it cool for 5 minutes. Blend with a hand blender until completely smooth and velvety – this takes 3–4 minutes. Return to low heat for a couple of minutes to warm through. Taste and adjust the salt. Ladle into deep bowls, add a drizzle of olive oil, and sprinkle with paprika or pumpkin seeds. Serve with rye croutons.
Tips
- 1
Roast the pumpkin in the oven before adding it – this brings out its sweetness and gives it caramel notes.
- 2
Add ginger or nutmeg for a little spice – they pair beautifully with pumpkin.
FAQ
Can I skip soaking the peas? +
You can, but the cooking time will increase to 1.5–2 hours. To speed things up, use split yellow peas – they cook faster.
What can I use instead of pumpkin? +
Sweet potato or carrot will work. The proportions are the same, but the flavour will be different.
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