Herbed Pumpkin and Split Pea Soup
"This is an adopted recipe - I love pumpkin soup, so I'm looking forward to making and editing this recipe!"
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄4 lb split peas
- salt
- 4 cups chicken stock or 4 cups vegetable stock
- fresh ground black pepper
- 1 lb chunked fresh pumpkin, with out peel
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 cup chopped yellow sweet onion
- 1 teaspoon fresh thyme
- 1⁄2 cup half-and-half
- 1 -2 slice crumbled cooked bacon (to taste, leave out if making vegetarian) (optional)
- chopped fresh parsley, for garnish
directions
- Rinse split peas in cold water then add to stock in a large, heavy pot.
- Add pumpkin and remaining ingredients except for the parsley garnish.
- Simmer gently, partly covered, until peas and pumpkin are tender.
- Remove half of the soup from the pot and, either using a blender or immersion blender, puree half of the soup.
- Re-combine the pureed soup with the other half, and stir in 1/2 cup half and half.
- Season to taste with salt and pepper and serve hot, garnished with parsley.
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Reviews
-
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.
Tweaks
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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.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
