Pumpkin and Yellow Split Pea Soup Recipe


  • 4 tablespoons unsalted butter
  • 1 medium red onion, cut into ¼-inch dice
  • 4 garlic cloves, minced
  • 1 serrano chile, seeded and minced
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • 2 cups yellow split peas, soaked in water for 1 hour and drained
  • + 5 more ingredients
    • 8 ½ cups water
    • One 15-ounce can unsweetened pumpkin puree
    • ¾ pound fresh sugar pumpkin or butternut squash, peeled and cut into ¼-inch dice
    • 1 ½ tablespoons fresh lemon juice
    • Kosher salt and freshly ground pepper

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. C...

View full recipe at SpringPad


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