Title: Pumpkin Soup
Categories: Soup Beef
Yield: 6 Servings
| 1/4 | lb | Split Peas |
| 4 | c | Chicken Stock or Water |
| 1 | lb | Fresh chopped Pumpkin |
| 1 | | Onion, chopped |
| | | Strip of Beef or Bacon |
| | | Salt |
| | | Freshly Ground Black Pepper |
| | | Mixed Fresh or Dried Herbs |
| | | Fresh Thyme |
| | | 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.