Pumpkin And Split Pea Soup Food

PUMPKIN AND SPLIT PEA SOUP

Steps:

• Rinse and pick over the yellow split peas and soak overnight in clear water.
• Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
• Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.

PUMPKIN AND SPLIT PEA SOUP

Steps:

• In a Stock-Pot heat the extra virgin olive oil. Cook the brown onion and garlic for approximately 3 minutes until the onion is transparent.
• Add the cumin seeds, cayenne pepper and ginger to the pot. Cook for 1 minute until fragrant.
• Include the carrots, butternut pumpkin and yellow split peas in the pot. Stir the vegetables so are well-coated in the spices.
• Add the cinnamon stick, salt and enough water to lightly cover the vegetables. Bring to the boil, then simmer for approximately 50 minutes until the split peas are tender.
• Set aside to cool. Carefully remove the cinnamon stick so you don't get burnt. Once removed, blend the soup in batches until the soup is smooth.
• Serve among bowls and top with your favourite garnish. Bon Appétit! :)

HERBED PUMPKIN AND SPLIT PEA SOUP

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.

CURRIED CARROT & SPLIT PEA SOUP

Steps:

• Drain the split peas, rinse well and place in a large saucepan with 1.5 liters (2½ pints) cold water. Bring to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
• Peel and chop the onion, garlic, carrots and potato. Halve, deseed and chop the chili. Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned. Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
• Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender. Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
• Garnish with dollops of cream and chives.
• Serve immediately.

SPICY SPLIT PEA SOUP

Steps:

• In crock pot combine olive oil, minced onions, crushed red peppers, garlic, chicken broth, split peas, and ham.Cook on low for 9 hours.
• Add the can of pumpkin and stir until it is completely combined.
• Add whipping cream and stir until it is completely combined.
• I like to add a little fresh ground pepper when served.

SPICY PUMPKIN AND SPLIT PEA SOUP

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.

YELLOW SPLIT PEA AND PUMPKIN SOUP

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.

PUMPKIN AND YELLOW SPLIT PEA SOUP

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.

SPLIT PEA AND PUMPKIN SOUP

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!