Pumpkin and Split Pea Soup

3 Reviews

Prep: 20 min
Cook: 1 hr 50 min
Ready In: 8 hr

“This is a very zesty, but not overly spicy, nourishing soup. It's best served warm! Garnish with freshly ground nutmeg.” - by CORWYNN DARKHOLME

Ingredients

1 pound yellow split peas
1 onion, diced
4 onions, thinly sliced
4 tablespoons margarine
6 cups chicken stock
1 pound peeled, seeded and diced sugar pumpkin
1 pound salt beef, fat removed and diced
1 green chile pepper, chopped
3 dashes aromatic bitters

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Directions

Rinse and pick over the yellow split peas and soak overnight in clear water.
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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
298 cal
15%

Fat
13.8 g
21%

Carbs
30.9 g
10%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

Linda

Nov. 17, 2006

"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!..." See more"

VIVNIDHI

Oct. 15, 2010

"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...." See more"