YELLOW SPLIT PEA SOUP
"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
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
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.
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
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!
Provided by Julesong
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
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
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
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