Recipe - Pumpkin Soup 4

One fourth pound Split Peas
4 cup Chicken Stock or Water
1 pound 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.
Posted to MMRecipes Digest V3 #302

Date: Sun, 3 Nov 1996 13:32:50 0700

From: "D or R Levia" drlevia@cnnet.com