Pumpkin soup

Yield: 6 servings

Measure Ingredient
¼ pounds Split Peas
4 cups Chicken Stock or Water
1 pounds Fresh chopped Pumpkin
1 each Onion, chopped
1 x Strip of Beef or Bacon
1 x Salt
1 x Freshly Ground Black Pepper
1 x Mixed Fresh or Dried Herbs
1 x Fresh Thyme
1 x Fresh Parsley, chopped

Rinse split peas in cold water then add to stock in a large, heavy pot. Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer gently, partly covered, until peas and pumpkin are tender. Season to taste with salt and pepper and serve hot, trimmed with parsley. 6 servings. By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27.

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