Pumpkin and Split Pea Soup Recipe
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Pumpkin and Split Pea Soup

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

Rating: This weblink has been rated 4 times with an average star rating of 4.8 Read Reviews (2)

Rate/Review | 382 people have saved this

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: 326 | Total Fat: 15.9g | Cholesterol: 32mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2006 by Linda 
Split peas give this soup a bit of texture as well as they take away a bit of the sweetness of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2009 by newheart x Mr.Max Supporting Member (Click to learn more about Supporting Membership)
Thanks Corwynn Darkholme for this recipe. I'm very surprised, in a very good way, with the ... MORE

 
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