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My review
Pumpkin and Split Pea Soup
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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Ingredients
8 h servings 295 calsOriginal recipe yields 6 servings
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Directions
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- Rinse and pick over the yellow split peas and soak overnight in clear water.
- 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
Per Serving: 295 calories; 13.8 g fat; 30.5 g carbohydrates; 14.4 g protein; 32 mg cholesterol; 464 mg sodium. Full nutrition
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Reviews
Read all reviews 611 Ratings
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Most helpful positive review
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!
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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!
10/14/2010
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.
1/27/2012
Definitely the way to enjoy a vegetarian soup! The flavor is great and it leaves you wanting more.
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 o...
10/7/2013
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 ...