Pumpkin and Split Pea Soup

Pumpkin and Split Pea Soup

6
CORWYNN DARKHOLME 242

"This is a very zesty, but not overly spicy, nourishing soup. It's best served warm! Garnish with freshly ground nutmeg."

Ingredients

8 h servings 298 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 464 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Rinse and pick over the yellow split peas and soak overnight in clear water.
  2. Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
  3. Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.
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Reviews

6
  1. 11 Ratings

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Split peas give this soup a bit of texture as well as they take away a bit of the sweetness of the pumpkin. Works for me, I'm not too keen about sweet food for supper! Great recipe!

It was great on a cold fal evening. I used green split peas, veggie burger instead of salt beef and asafotida instead of the bitters. Used a pressure cooker to cook it all. Everybody was pleased.

Definitely the way to enjoy a vegetarian soup! The flavor is great and it leaves you wanting more.

Just finished making this, and it is really delicious! I unfortunately did not have all ingredients to hand, so I made the following substitutions/revisions: 1) Because I'm impatient, instead o...

This is really good. I had never heard of "salt beef" before. Thought of maybe adding ham but forgot. I soak the peas over night then stuck it all in a crock pot and let it cook all day then ...

This was just ok to me.