Spicy Pea Soup with Pumpkin Recipe
At us absolutely “for October”. Cold, +4 in the morning, almost all the time cloudy, rain. I made a spicy pea and vegetable soup. Such a nutritious, warming soup, just in the theme. Also: it’s the color of Autumn.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Wash the peas thoroughly, put them in the broth (I have chicken), bring to a boil and cook for 30 minutes over medium heat.
  2. Peel the pumpkin and cut it into cubes.
  3. Add the pumpkin to the peas and cook for 10 minutes over medium heat.
  4. At the same time, we prepare the “roast”. Vegetables: onions, red peppers and carrots are cleaned and cut into cubes.
  5. In vegetable oil in a frying pan, fry the onion over medium heat until transparent, add the carrots to it, fry for a couple of minutes.
  6. Add chopped red pepper and hot pepper rings to the vegetables to taste. Stir and simmer for 5 minutes.
  7. Add tomato sauce, you can replace it with sliced tomatoes, tomato paste, ketchup, juice. Stir and simmer for another 2 minutes.
  8. Put the hot “roast” in the soup. Stir.
  9. Add salt, pepper mixture, paprika, coriander, curry. Boil. Cook for another 10 minutes over medium heat.
  10. Put the chopped garlic, turn off the fire. For my taste, this soup should be thick.
  11. Let the soup brew for 10 minutes.
  12. Serve hot with herbs.
  13. Bon Appetit!!!
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