Pumpkin and Yellow Split Pea Soup
- Ready In:
- 4hrs
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 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) can unsweetened 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
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Stephanie Z.
Blacksburg, Virginia