Split Pea And Pumpkin Soup Food

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! :)

SPLIT PEA SOUP

Steps:

• If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
• Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
• Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.

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.

PARKER'S SPLIT PEA SOUP

Steps:

• In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

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.

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!

HEARTY SPLIT PEA SOUP

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.

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, BARLEY AND HAM SOUP

Steps:

• Heat olive oil in large soup pot over medium heat.
• Add onions, then add pepper, salt, pepper sauce and stir twice.
• Saute over medium heat for 3 minutes.
• Add rinsed split peas,barley,chopped carrots, garlic, bay leaves and saute another 2 minutes, stirring several times.
• Add chicken broth and the chopped ham or smoked turkey sausage.
• Bring to boil, reduce heat and simmer for 1 hour, stirring occasionally.
• Remove from heat, remove bay leaves,add milk or half and half and stir.
• Enjoy with warm, crusty bread.

SPLIT PEA SOUP WITH PANCETTA

Steps:

• In a stockpot, heat olive oil over medium heat. Add pancetta and cook out all the fat. Add garlic and shallot, saute until tender. Add onion, celery and carrot, saute until tender.
• Stir in split peas; combine well. Add chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat and simmer until peas are soft and are falling apart. Remove from heat and cool slightly.
• Place a few ladles of soup into a blender and add a couple handfuls of spinach. Blend until spinach is incorporated. Place soup in a second pot. Repeat with remaining soup and spinach. Warm soup over very low heat.