Puree of Pea Soup

Pureed soups are wonderful way to enjoy vegetables. Plus you don’t have to go grocery shopping in order to make this soup. You can find all the ingredients that you’ll need in your pantry. Use any meat you have in your fridge. And same with peas, use any peas you have, it can be frozen, canned or fresh.


Puree Of Pea Soup

It takes a lot less time to make this soup, compare to regular soups. All you have to do is chop up the vegetables into chunks, and don't worry about cutting them perfectly, soup will be blended anyway.
Course Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Natalija


  • 3 Tbsp olive oil
  • 200 g chicken fillet
  • 1 onion
  • 5 potatoes
  • 400 g frozen peas (or canned)
  • 1,5 L water
  • salt and pepper to taste
  • some sour cream


  • Cut chicken into small pieces. Peel and chop onion(half-moon). Peel and cut the potatoes in quarters.
  • In a large pot, heat the olive oil, add chicken and cook until beginning to golden brown. Add onion and sauté for about 5 minutes, constantly stirring.
  • Add the potatoes and cover with water. Bring to a boil.
  • Add frozen or canned peas(drained). Bring to a boil. Add salt and pepper. Reduce the heat, cover and simmer for another 20 minutes.
  • Puree the soup with blender until smooth. If the soup is too thick, add some water.
  • Divide soup into bowls and top it with sour cream.
  • If you have some extra time, you can make a design on your soup. For this you will need to transfer the sour cream into the small ziplock, cut the tiny hole in the corner(1-2 mm) and use your imagination . 😉

Pumpkin Soup

French recipe for a silky and smooth Pumpkin Soup with two main ingredients. Healthy, colorful, and easy to make. If you have a blender, you have to try this recipe as soon as pumpkins are in season.

To impress your guests, serve this soup in individual pumpkins.

Pumpkin Soup

This soup is delicious and silky even without any cream. I add very little, just to make it look beautiful.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 6 servings


  • 2 leeks (white part only)
  • 1 medium pie pumpkin or sugar pumpkin (about 1.5 kg)
  • 4 Tbsp olive oil
  • Salt and freshly ground black pepper
  • Some heavy whipping cream or sour cream (optional)
  • Some fresh herbs (cilantro, green onion, parsley) to garnish


  • Wash and chop the leeks.
  • Wash the pumpkin and cut it in half horizontally. Scrape the inside of the pumpkin clean with the spoon or ice cream scoop (you can use the seeds for another recipe).
  • Peel and cut into regular cubes.
  • In a large skillet, heat the olive oil over medium heat. Cook and stir leeks until they are soft and translucent, about 5 minutes.
  • Add pumpkin cubes and cook for 5-7 more minutes. Stir occasionally.
  • Transfer the veggies into a large pot. Add just enough water to cover them, and bring to a boil. Add salt and pepper. Simmer about 15 minutes until the pumpkin is cooked.
  • Puree the soup with an immersion blender or in a food processor. Add a little more boiling water if the soup is too thick. Taste for flavor, and feel free to add more salt or pepper.
  • Serve hot, with sour or heavy whipping cream and fresh herbs.

For a special presentation:

  • Cut off the top of a small pumpkin and scrape the inside.
  • Before adding the soup, heat the pumpkin for few minutes in the oven, then add the hot soup and serve immediately.
Tried this recipe?Let us know how it was!
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