Pumpkin and Split Pea Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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!
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Reviewed: Oct. 14, 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.
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Reviewed: Jan. 27, 2012
Definitely the way to enjoy a vegetarian soup! The flavor is great and it leaves you wanting more.
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Reviewed: Oct. 7, 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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Reviewed: 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!
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