PEA SOUP WITH PUMPKIN SEED OIL

…..just the most exquisite taste sensation!

For those of you that doesn’t know what to do with pumpkin seed oil here is to a good start.I’ll decided to start with a soup. Pea soup without any meat…smokey or other wise! Made with basic veggies you’ll definitely have in the house.

We spend a week in Austria as part of our holiday this year. They are known for their pumpkin seed oil. The use is endless and it’s extremely healthy, specially for men (prostate). It contains no cholesterol and is rich in essential fatty acids and vitamin E. For locals have a look at CREDÉ NATURAL OILS for more info.

500g Dried green split peas
2 Carrots, washed and cut into chunks
1  Sweet potato, peeled and cubed
8 cups Water
100ml  Olive oil
2  Limes…juiced
Seasoning
125ml Pumpkin seed oil
50ml  Pumpkin seeds, toasted….if your oven is already on place them on a              baking sheet for a couple of minutes in there or dry fry in a pan.

Place the peas, potato and carrots and water in a pot or pressure cooker.
Cook for about 30 minutes or until soft.
When ready take off the heat and let soup cool down a bit.
Bizzt till smooth with hand liquidizer.
Add the oil and lime juice, mix well.
Season to taste.


When you are ready to serve the soup make sure the soup’s temperature is to your satisfaction ……..if it is not warm enough heat the soup before you add the Pumpkin oil.
Add the pumpkin oil and give it a whiz through. You don’t want over heat the oil and destroy all the goodness, so make sure you don’t cook the soup with it in.

Serve the soup as a started or enjoy it as a bowl of winter comfort.
Garnish with toasted pumpkin seeds.


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