Best 3 Herbed Pumpkin And Split Pea Soup Recipes
Indulge in a hearty and flavorful culinary journey with our exquisite Herbed Pumpkin and Split Pea Soup, a delightful symphony of autumnal flavors. Savor the creamy texture of tender pumpkin and split peas, harmoniously blended with aromatic herbs and a hint of spice. This wholesome soup is a nourishing embrace on a chilly day, promising warmth and comfort with every spoonful.
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PUMPKIN AND SPLIT PEA SOUP
Comforting, healthy and delightfully easy, this Moroccan Spiced Pumpkin and Split Pea Soup is perfect for the cooler months.
Provided by Kylie - Curated Life Studio
Categories Dinner Lunch Main Course Soup
Time 1h
Number Of Ingredients 12
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! :)
Nutrition Facts : Calories 243 kcal, Carbohydrate 49 g, Protein 7.8 g, Fat 4.6 g, SaturatedFat 0.6 g, Sodium 274 mg, Fiber 11.2 g, Sugar 9.7 g, ServingSize 1 serving
PARKER'S SPLIT PEA SOUP
Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker's Split Pea Soup by Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories appetizer
Time 1h40m
Yield 5 to 6 servings
Number Of Ingredients 10
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
Categories Soup/Stew Ginger Onion High Fiber Lunch Saffron Pumpkin Fall Winter Healthy Cinnamon Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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.
Tips:
- Choose the right pumpkin. A sugar pumpkin or a butternut squash works best for this soup.
- Roast the pumpkin before adding it to the soup. This will help to caramelize the sugars in the pumpkin and give the soup a richer flavor.
- Use a variety of herbs in your soup. This will give the soup a more complex flavor. Some good options include thyme, rosemary, sage, and oregano.
- Don't overcook the soup. The vegetables should be tender but still have a little bit of a bite to them.
- Serve the soup with a dollop of sour cream or yogurt. This will help to balance out the flavors of the soup.
Conclusion:
This herbed pumpkin and split pea soup is a delicious and hearty soup that is perfect for a fall or winter meal. It is packed with vegetables and herbs, and it is sure to warm you up on a cold day. The roasted pumpkin and the split peas give the soup a smooth and creamy texture, and the herbs add a lovely flavor.
This soup is also very easy to make. Simply roast the pumpkin, cook the split peas, and then blend the two together with some broth and herbs. You can also add other vegetables to the soup, such as carrots, celery, or onions. This soup is a great way to use up leftover pumpkin, and it is also a healthy and affordable meal.
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