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Pumpkin and Split Pea Soup

SUBMITTED BY: CORWYNN DARKHOLME 

"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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RECIPE RATING:
This recipe has been rated 3 times with an average star rating of 4.7
Read Reviews (1)
PREP TIME  20 Min
COOK TIME  1 Hr 50 Min
READY IN  8 Hrs

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 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


 
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Recipe Submitter:

Cooking Level: Intermediate

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Nutritional Information
Pumpkin and Split Pea Soup

Servings Per Recipe: 6

Amount Per Serving

Calories: 326

  • Total Fat: 15.9g
  • Cholesterol: 32mg
  • Sodium: 1463mg
  • Total Carbs: 31.4g
  •     Dietary Fiber: 8.3g
  • Protein: 16.4g

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