PUMPKIN AND SPLIT PEA SOUP
Comforting, healthy and delightfully easy, this Moroccan Spiced Pumpkin and Split Pea Soup is perfect for the cooler months.
Provided by Kylie - Curated Life Studio
Categories Dinner Lunch Main Course Soup
Time 1h
Number Of Ingredients 12
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! :)
Nutrition Facts : Calories 243 kcal, Carbohydrate 49 g, Protein 7.8 g, Fat 4.6 g, SaturatedFat 0.6 g, Sodium 274 mg, Fiber 11.2 g, Sugar 9.7 g, ServingSize 1 serving
SPICY PUMPKIN SOUP - CARIBBEAN STYLE
This Caribbean Style Pumpkin is the most delicious Spicy Pumpkin Soup. West Indian Pumpkin Soup is both spicy and smoky with the flavor of smoked chicken.
Provided by Chef Mireille
Categories Soup
Number Of Ingredients 11
Steps:
- Boil split peas in a large pot of water with the garlic until soft, about 40 minutes.
- Boil pumpkin in a pot with just enough water to cover, about 3 cups. Add adobo/ buillon or seasoning to pot, if using.
- Cook pumpkin until soft, about 20 minutes after it comes to a boil.
- Using a blender or by hand with a masher, puree pumpkin with the cooking water.
- Add an additional 2 cups of water.
- Add thyme and scotch bonnet and bring to a boil.
- Simmer for 10 minutes until the broth is smooth and homogenous.
- Add the smoked chicken and the cooked split peas.
- Add the potatoes and 1 cup of water.
- Simmer until the potato is cooked, about 15 minutes.
- Add parsley and salt as needed. Stir to combine.
- Remove the Scotch Bonnet pepper if you want to stop the spiciness at this point.
- If the soup has thickened too much with the addition of the potato, add a little more water until it is the perfect thickness for you.
Nutrition Facts : Calories 257 kcal, Carbohydrate 29 g, Protein 17 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 43 mg, Sodium 335 mg, Fiber 13 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
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.
HEARTY SPLIT PEA SOUP
For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. -Barbara Link, Alta Loma, California
Provided by Taste of Home
Time 1h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.
Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 352mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
SPICY SPLIT PEA SOUP- ALL VEGETARIAN/ VEGAN VERSION
A wonderful split pea soup, and you do not miss the bacon or ham:) My son loved it. I never liked this soup, so I decided to make one with spices I like and also wanted to keep it healthy. I'm trying out new recipes for health, but they must also taste great! I forgot to buy celery so I used some celery salt. and I had to separate the soup at the end because my husband does not like hot spicy foods, ( the garlic and onion ok) . My son and I loved it with the cayenne and cracked red pepper! I would have liked to cook it longer with these spices.
Provided by CYNTHIA T.
Categories Beginner Cook
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- I could not enter how to prepare ingredients, it would not accept and include for nutrition data, so instructions for preparing are:
- dice vegetables, carrot I used one large carrot diced, I used 1 large onion diced probably 2 cups or more, and diced garlic.
- Place 2 T Extra Virgin Olive Oil in saute/ or fry pan on medium heat.
- Add 1 diced onion,and the diced carrot cook over medium heat until onions are translucent 3-5 minutes, do not brown.
- Add diced garlic in middle of pan, push aside onion and saute about 1 minute until translucent, watch carefully do not overcook or brown garlic.
- Clean split peas in strainer with water, remove any discolored peas.
- Add peas to a large stockpot.
- Add 6 cups vegetable or chicken broth to stockpot.
- Add cooked onions, carrots and garlic to stockpot.
- Add spices celery salt, cumin, thyme, crushed red pepper and cayenne pepper and fresh ground pepper.
- Bring all to a boil then cover and simmer over low heat for 30-60 minutes.
Nutrition Facts : Calories 295.6, Fat 5.4, SaturatedFat 0.8, Sodium 19.4, Carbohydrate 47.1, Fiber 17.9, Sugar 8, Protein 16.9
SPICY SPLIT PEA SOUP
I love this recipe because it is easy and I can start it in about 10 minutes in the morning and when I come home I have a delcious meal with a nice bite to it. It is very savory and can be made without the ham and still tastes great!
Provided by lhammons
Categories Beans
Time 9h10m
Yield 10 big hearty bowls, 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 533.9, Fat 27.5, SaturatedFat 14.7, Cholesterol 81.5, Sodium 702.7, Carbohydrate 50.9, Fiber 18.7, Sugar 7.9, Protein 23.7
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
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.
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
SPICY SPLIT PEA SOUP
I like to bake a ham just so I can use the leftover bone to make my split pea soup. After moving to New Mexico a few years ago, I discovered folks here put peppers or chilies in almost everything. So I decided to add some to this soup.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through.
Nutrition Facts : Calories 215 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 477mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 13g fiber), Protein 15g protein.
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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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