Pumpkin and Split Pea Soup3 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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 298 cal
- 13.8 g
- 30.9 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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"
"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"
Split Pea Soup
Slow Cooker Split Pea Sausage Soup
Just swipe to see more like this.