Pumpkin and Split Pea Soup Recipe - Allrecipes.com
Pumpkin and Split Pea Soup Recipe
  • READY IN 8 hr

Pumpkin and Split Pea Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 50 mins

    8 hrs


  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 More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Mar 09, 2015

This was just ok to me.


11 Ratings

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.

Jan 27, 2012

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

Oct 26, 2013

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 of soaking the split peas overnight, I started them cooking first, then just added the ingredients as I got them ready. 2) Used about 2-3 cup of diced fresh cooked ham on the bone. 3) I had a HUGE green chili pepper, so I removed the seeds first, diced it up and then sauteed it with the onions. 4) Didn't have any bitters, so I added about 1/2 cup of pumpkin ale. 5) At the tail end, I added about 2 teaspoons of curry. (The soup tasted great as is, I just felt like curry is all.) Thanks for the new and interesting twist on split peas!

Oct 07, 2013

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 blended. Tasted good to me without the salt beef. Super simple and nice change. I didn't add all the onion they called for, seemed a bit much. I just realized I used Lentils instead of split peas!! Still yum


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  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 464 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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