Toast the melon seeds and keep aside. Finely chop onions and garlic

Heat oil in a pan. Add the onion and garlic and saute until fragrant. We are not looking to get any color on it.

Add the peas, mint leaves and saute. Cover and let it cook in simmer. Season with salt and pepper

Add a little bit of stock, to avoid burning. Once the peas are cooked, take off heat and let it cool down. Then puree the soup.

Pour it back into the pan, add stock as to how thick or thin you want the soup to be. Finally, season the soup to taste

Garnish with melon seeds and a little bit of olive oil on top.