Pumpkin and Split Pea Soup recipe

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Ingredients

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

Nutrition Info

295.5 calories
carbohydrate: 30.5 g
cholesterol: 32.4 mg
fat: 13.8 g
fiber: 8.3 g
protein: 14.4 g
saturatedFat: 3.4 g
servingSize: -
sodium: 464.1 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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