by ADMIN on SEPTEMBER 26, 2011
When fall hits, one of my favorite meals is soup. A big batch will last for several dinners (and lunches!) – quite the time-saver! Fall also means pumpkins: inside, outside, for decoration and as a sweet or savory dish.
This soup combines the best of both of these fall traditions: Pumpkins and soup… and split peas. Savory and hearty, Pumpkin Split Pea soup makes for a fantastic appetizer, main dish, or lunch. Packed with fiber, vitamin A, protein and antioxidants – I love it!
TIP: When reheating this soup, be sure to add extra water and mix because it thickens up when stored in the refirgerator!
Pumpkin Split Pea Soup
Prep time: 10 mins Cook time: 75 mins Total time: 1 hour 25 mins Serves: 6-8
Savory, hearty and packed with fiber, vitamin A, protein, and antioxidants - delicious!
2 quarts plus 1 cup water
1 bag dry split peas
2 cubes bouillon
1 can chopped tomatoes
1.5 cups canned pumpkin (not Pumpkin Pie Filling)
1 onion, chopped
3 garlic cloves, minced
1 tsp ground pepper
½ tsp salt
¼ tsp cayenne pepper
1 tsp corriander (optional)
1 Tbsp olive oil
¼ cup freshly grated parmesan cheese
Dash of hot sauce (optional)
Rinse split peas and take out all stones.
Bring split peas and 2 bouillon cubes to a boil in 2 quarts water. Reduce to a simmer and cook for 1 hour.
Meanwhile, in a separate pan, saute onions and garlic in olive oil until translucent and soft. About 5-8 minutes. Add pumpkin, tomatoes, salt, pepper, corriander, and cayenne. Stir to mix and let simmer for about 5 more minutes.
After split peas have been cooking for 1 hour, add the extra cup of water (or 2 cups if needed) and the pumpkin mixture. Stir well and let simmer for another 15 minutes.
With a stick blender, blend the soup to desired smoothness. If you do not have a hand blender, blend the soup in batches in a blender - it's HOT so be careful!
Serve with 1-2 Tbsp grated parmesan (and a dash of hot sauce if you like it spicy!).