Yellow Split Pea And Pumpkin Soup Recipes
YELLOW SPLIT PEA AND PUMPKIN SOUP
I've been fascinated with yellow split peas lately. Cheap and easy to cook. I found this recipe somewhere on the internet. I haven't tried it yet, but I'm posting it for ZWT2.
Provided by dicentra
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place peas and onion in a pot with the stock.
- Bring to the boil and simmer for 30 minutes or until the vegetables are tender.
- Add salt and pepper to taste, then oil, cinnamon, ginger, saffron and pumpkin.
- Simmer until the pumpkin is cooked.
Nutrition Facts : Calories 398.2, Fat 14.5, SaturatedFat 2.6, Cholesterol 12, Sodium 580.9, Carbohydrate 47.3, Fiber 11.5, Sugar 11.8, Protein 21.3
PUMPKIN AND YELLOW SPLIT PEA SOUP
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."
Provided by Stephanie Z.
Categories Beans
Time 4h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 169.5, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 7.8, Carbohydrate 25.5, Fiber 8.9, Sugar 4, Protein 9
CANADIAN YELLOW SPLIT PEA SOUP WITH HAM
Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.
Provided by channyharte
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 3h50m
Yield 12
Number Of Ingredients 10
Steps:
- Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
- Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g
SPICY PUMPKIN AND SPLIT PEA SOUP
Categories Soup/Stew Ginger Onion High Fiber Lunch Saffron Pumpkin Fall Winter Healthy Cinnamon Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield makes six servings
Number Of Ingredients 9
Steps:
- In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron, and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.
SPLIT PEA AND PUMPKIN SOUP
Make and share this Split Pea and Pumpkin Soup recipe from Food.com.
Provided by Trish in SC
Categories Beans
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Put it all in a small crock pot and cook on high for 3 or so hours, until done, stirring as needed to ensure it's not sticking on the bottom.
- Puree with stick blender, if desired. I prefer mine with texture.
- Optional: top with a dollop of vegan sour cream. Yummy!
Nutrition Facts : Calories 48.4, Fat 0.2, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 9.6, Fiber 2.8, Sugar 1.4, Protein 3
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- In a large pot, melt the butter. Add the onion, garlic and chile and cook over moderately high heat until the onion is softened, 4 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Add the split peas and the 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 the heat. Stir in the lemon juice, season with salt and pepper and serve.
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