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.
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.
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.
Time 40m Yield 4 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish. Bake in the preheated oven until soft, about 30 minutes.
More about “herbed pumpkin and split pea soup recipes”
Time 2h5m Yield 12 Number Of Ingredients 12 Steps:
Pour olive oil into a 4-quart pot set over medium-low heat. Cook and stir yellow and red onions, garlic, salt, oregano, pepper, and bay leaf in the hot oil until onions are translucent, 10 to 15 minutes. Stir pork, peas, chicken broth, and carrot into the pot and bring to a boil. Reduce heat to low and simmer until split peas are soft, about 1 1/2 hours.
