Pumpkin and Yellow Split Pea Soup

Ingredients

• 1 serrano chile
• 0.5 teaspoon(s) cayenne pepper
• 1 1/2 teaspoons ground cumin
• Kosher salt and freshly ground pepper
• 1 1/2 tablespoons fresh lemon juice
• 0.75 pound(s) fresh sugar pumpkin or butternut squash
• 1 15-ounce can unsweetened pumpkin puree
• + 5 more ingredients
• • 8 1/2 cups water
  • 2 cups yellow split peas
  • clove(s) 4 garlic
  • 1 medium red onion
  • 4 tablespoons unsalted butter

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 Food & Wine