Pumpkin and Split Pea Soup

Pumpkin and Split Pea Soup
  • 1 pound yellow split peas
  • 1 onion, diced
  • 4 onions, thinly sliced
  • 4 tablespoons margarine
  • 6 cups chicken stock
  • 1 pound peeled, seeded and diced sugar pumpkin
  • 1 pound salt beef, fat removed and diced
  • 1 green chile pepper, chopped
  • 3 dashes aromatic bitters


  1. Rinse and pick over the yellow split peas and soak overnight in clear water.
  2. Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
  3. Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.

04/30/2018
Pumpkin and Split Pea Soup, recipe PT15M PT1H 5 455 calories

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