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Pumpkin and Split Pea Soup

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

This Kitchen Approved Recipe has an average star rating of 4.8 Rate/Review | Read Reviews (3)

Prep Time:
20 Min
Cook Time:
1 Hr 50 Min
Ready In:
8 Hrs

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Original Recipe Yield 6 servings
 

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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 298 | Total Fat: 13.8g | Cholesterol: 32mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Nov. 17, 2006 by Linda   view full review
Split peas give this soup a bit of texture as well as they take away a bit of the sweetness of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Oct. 15, 2010 by VIVNIDHI   view full review
It was great on a cold fal evening. I used green split peas, veggie burger instead of salt...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 27, 2012 by hlapidus Supporting Member (Click to learn more about Supporting Membership)  view full review
Definitely the way to enjoy a vegetarian soup! The flavor is great and it leaves you wanting more.

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