Yellow Split Pea And Pumpkin Soup Recipes

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YELLOW SPLIT PEA SOUP



Yellow Split Pea Soup image

"This is a great new twist on traditional pea soup," remarks Lynn Jurss of Thousand Oaks, California. "It tastes wonderful and has a sunny yellow color."

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 11

1 large onion, coarsely chopped
1 large celery rib with leaves, chopped
1 tablespoon olive oil
1 tablespoon butter
6 cups chicken broth
1 pound dried yellow split peas
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
1/4 cup pistachios

Steps:

  • In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

Nutrition Facts : Calories 374 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 959mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

SPICY PUMPKIN AND SPLIT PEA SOUP



Spicy Pumpkin and Split Pea Soup image

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

1/4 tsp saffron threads
10 cups (2 1/2 quarts) chicken broth
1 1/4 cups dried yellow split peas
1 large onion, chopped
1 tbsp olive oil
1 tsp ground cinnamon
1/4 tsp ground ginger
6 cups peeled, seeded and cubed pumpkin (from a 3- to 4-pound pumpkin)
Minced fresh parsley

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.

PUMPKIN AND YELLOW SPLIT PEA SOUP



Pumpkin and Yellow Split Pea Soup image

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

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

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

HERBED PUMPKIN AND SPLIT PEA SOUP



Herbed Pumpkin and Split Pea Soup image

This is an adopted recipe - I love pumpkin soup, so I'm looking forward to making and editing this recipe!

Provided by Julesong

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

YELLOW SPLIT PEA AND PUMPKIN SOUP



Yellow Split Pea and Pumpkin Soup image

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

1 1/4 cups yellow split peas
1 large onion, chopped
10 cups chicken stock
salt and pepper
4 tablespoons vegetable oil
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon saffron (optional)
500 g pumpkin, flesh cubed
3 tablespoons finely chopped flat leaf parsley

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

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