Pea soup Palette of Autumn

Prepare all the necessary ingredients. Wash dry peas and soak for two hours. Then drain the water, add fresh water and cook until done.

While the peas are cooking, chop the onion, celery stalk and carrots.

Prepare the pumpkin. To do this, remove seeds and fibers from it.

Fry chopped vegetables in vegetable oil.

Add fried vegetables to the cooked peas, bring to a boil and simmer for 10 minutes.

Cut potatoes, pumpkin and smoked carbonate into small cubes.

Puree the soup in a blender until smooth.

Add potatoes, pumpkin and carbonate. Add salt and pepper to taste, stir.

Pour the soup into the prepared pumpkin, cover with a tail lid. Wrap in foil and simmer in an oven preheated to 190-200* for about 50 minutes.

Then add frozen green peas, stir and put back in the oven for literally 10 minutes. The peas cook very quickly.

And what would pea soup be without croutons? While the pumpkin soup is simmering in the oven, prepare croutons from whole grain bread. They can be fried in a pan or baked in the oven.

That's all, delicious and aromatic pumpkin and pea soup is ready.

If someone doesn’t really like pumpkin, then the soup can be cooked and served traditionally, in a bowl. This will not change the taste, and the multi-colored palette of colors will lift your spirits on a cold autumn day.