Delicious! My entire family loved this recipe. I baked the pumpkin and mashed it before adding it to the soup and added chopped ham at the end instead of bacon. Other than that I followed the recipe. It was wonderful and nutritious. We also roasted the pumpkin seeds and ate them for a snack. Thank you!
This recipe is "RIGHT ON!" I did have to make a few modifications due to what I had on-hand, but it's still the same basic recipe. Instead of bacon, I used salt cured country ham. I had to replace the "fresh" pumpkin with a 15 oz. can of organic pumpkin puree. I also upped the 1/4 lb. peas to 1 lb.(upped everything else in proportion). The spices are right on target. I LOVE split pea soup, and this will be a life-long favorite for me. I particularly like the nutritional value added by the pumpkin. Of course, here at the end of May, no fresh pumpkin is to be had, but I'll sure try it again come autumn. Thanks for a keeper.
Very easy to make. I was missing the split peas and substituted 1 cooked medium-sized potato (chunked) and 2 sticks celery (sliced). I also added a teaspoon of chilli sauce as we like our food a bit spicy.