Pea Soup with Pumpkin

 Posted by on October 3, 2016 at 6:32 pm  *AUTUMN, *WINTER, SOUPS  Add comments
Oct 032016
 

 

 

Well, it is a pumpkin time. It is a winter squash time. I love them all – sugar or pie pumpkins, butternut, spaghetti, acorn, delicate, cabocha, calabaza, hubard… Roasted pumpkins, stews with pumpkin, stuffed pumpkins, salads, soups, pilafs, pumpkin pie, jam, relish…

pea soup with ham and pumpkin (10)

For many years, I am adding pumpkins to such traditional Ukrainian and Russian soups as borscht and shchi (a Russian cabbage soup). And a couple years ago I made a well-known homey pea soup with a winter squash. Orange spackles of a pumpkin had brighten the soup creating more complex taste and making it healthier. This soup is still our old friend – a warming autumn and winter pleasure, but with a new twist.

pea soup with ham and pumpkin (8)

 

 

Instructions:

In a soup pot, heat the olive oil, add the onion and cook for 5 minutes until slightly golden.

Add the garlic and cook for 30 seconds.

pea soup with ham and pumpkin (4)pea soup with ham and pumpkin (2)

Add smoked ribs or hocks, peas, spices and herbs; pour water (about 2 ½ qt). Bring to a boil, reduce to simmer and cook for 20 minutes.

pea soup with ham and pumpkin (1)pea soup with ham and pumpkin (3)

Add the ham cubes, butternut, carrots, potato, and celery. Bring to a boil reduce to simmer and cook for 15 minutes.

Let the soup stand – the longer the better.

pea soup with ham and pumpkin (6)pea soup with ham and pumpkin (7)

 

Note:

You can use chicken or vegetable stock in place of water. If using stock, omit ground coriander and fennel.

Remember that smoked meat can be very salty, so adjust the salt amount in the soup accordingly.

 

Print Recipe
Pea Soup with Pumpkin
Instructions
  1. In a soup pot, heat the olive oil, add the onion and cook for 5 minutes until slightly golden.
  2. Add the garlic and cook for 30 seconds.
  3. Add smoked ribs or hocks, peas, spices and herbs; pour water (about 2 ½ qt). Bring to a boil, reduce to simmer and cook for 20 minutes.
  4. Add the ham cubes, butternut, carrots, potato, and celery. Bring to a boil reduce to simmer and cook for 15 minutes.
  5. Let the soup stand – the longer the better.
Recipe Notes

You can use chicken or vegetable stock in place of water. If using stock, omit ground coriander and fennel.

Remember that smoked meat can be very salty, so adjust the salt amount in the soup accordingly.

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Cook with pleasure and enjoy the world!

 

 

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