Pumpkin and Pea Soup

Welcome to UAFood, where culinary dreams come true! Today we embark on a journey of flavors with a dish that promises to elevate your experience

Soak dried peas overnight. Then, change the water and cook them until partially done. Add diced potatoes, and after 15 minutes, add sautéed chopped root vegetables and diced pumpkin. Season with salt to taste and cook for another 5-10 minutes until the pumpkin becomes translucent. Serve the finished soup immediately. Zucchini or pattypan squash can be used instead of pumpkin.

Soak dried peas overnight. In the morning, change the water and cook the peas until partially done. Add diced potatoes. After 15 minutes, incorporate sautéed chopped root vegetables and diced pumpkin. Season with salt to taste. Cook for another 5-10 minutes until the pumpkin becomes translucent. Serve the soup immediately after preparation. As an alternative to pumpkin, you can use zucchini or pattypan squash.

Instructions

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1 serving