Pumpkin and Yellow Split Pea Soup
- Ready In:
- 4hrs
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 59.16 ml unsalted butter
- 1 medium red onion, cut into 1/4 inch dice
- 4 garlic cloves, minced
- 1 serrano chili, seeded and minced
- 7.39 ml ground cumin
- 2.46 ml cayenne pepper
- 473.18 ml yellow split peas, soaked in water for 1 hour and drained
- 2011.01 ml water
- 425.24 g can unsweetened pumpkin puree
- 340.19 g fresh sugar pumpkin or 340.19 g butternut squash, peeled and cut into 1/4 inch dice
- 22.18 ml fresh lemon juice
- kosher salt & freshly ground black pepper
directions
- 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.
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RECIPE SUBMITTED BY
Stephanie Z.
Blacksburg, Virginia