Prep 30 mins
Cook 3 hrs 30 mins
Food and Wine, from their 2007 Thanksgiving in your 20s Menu: "In her reimagining of holiday pumpkin soup, F&W's Melissa Rubel adds pumpkin to dal - the spicy, soupy Indian legume dish. The result is a hearty, healthy soup with a lovely edge of sweetness."
- 4 tablespoons unsalted butter
- 1 medium red onion, cut into 1/4 inch dice
- 4 garlic cloves, minced
- 1 serrano chili, seeded and minced
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon cayenne pepper
- 2 cups yellow split peas, soaked in water for 1 hour and drained
- 8 1⁄2 cups water
- 1 (15 ounce) canunsweetened pumpkin puree
- 3⁄4 lb fresh sugar pumpkin or 3⁄4 lb butternut squash, peeled and cut into 1/4 inch dice
- 1 1⁄2 tablespoons fresh lemon juice
- kosher salt & freshly ground black pepper
- In a large pit, melt the butter.
- Add the onion, garlic, and chile and cook over moderate heat until the onion is softened, about 4 minutes.
- Add the cumin and cayenne and cook until fragrant, about 1 minute.
- Add the split peas and water, then whisk in the pumpkin puree and bring to a simmer.
- Cover and cook over moderately low heat, stirring occasionally, until the split peas are tender, about 2 hours.
- Stir the diced pumpkin into the soup and simmer over moderately low heat until tender, about 30 minutes.
- Remove from heat. Stir in the lemon juice, season with salt and pepper to taste, and serve.