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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and pick over the yellow split peas and soak overnight in clear water.

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  • 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.

  • 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.

Nutrition Facts

295.5 calories; 14.4 g protein; 30.5 g carbohydrates; 32.4 mg cholesterol; 464.1 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2006
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! Read More
(49)

Most helpful critical review

Rating: 2 stars
03/09/2015
This was just ok to me. Read More
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/17/2006
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! Read More
(49)
Rating: 5 stars
10/15/2010
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. Read More
(20)
Rating: 5 stars
01/27/2012
Definitely the way to enjoy a vegetarian soup! The flavor is great and it leaves you wanting more. Read More
(6)
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Rating: 5 stars
10/07/2013
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 Read More
(2)
Rating: 5 stars
10/26/2013
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! Read More
(2)
Rating: 2 stars
03/09/2015
This was just ok to me. Read More
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Rating: 5 stars
10/18/2018
Great soup! I love the way the pumpkin compliments the split peas. I only added one onion because that seemed like plenty. And I used butter instead of margarine. I also spent 2 hours at various grocery stores looking for salt beef and never found any so went to Applebee s because by that point I was starving to death got kicked out for hitting happy hour a little too hard.... long story short never found the beef. I made the soup without it and didn t miss it... possibly because i didn t know what it was? Oh well. Also I used green split peas not yellow. And added carrots for that extra vitamin boost. Also added rosemary and sage. Tasted like thanksgiving:) Read More