Pumpkin and Yellow Split Pea Soup

Ingredients

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

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

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