A rich soup of pea and squash with a different touch of mint.
Learn more about Deborah Dana
Ingredients6 portions
Preparation
In a large pot heat the oil and fry the chopped onion until it is translucent.
Add salt, pepper and mint and cook for 1 minute more.
Add the pea and chopped pumpkin and water and boil until the vegetables are well cooked.
The soup is placed in the blender and liquefied well.
The soup is returned to the pot, the cream is added and heated.
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