Pumpkin And Yellow Split Pea Soup Recipe

Name: Pumpkin And Yellow Split Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 medium red onion, cut into 1/4 inch dice; 4 garlic cloves, minced; 1 serrano chili, seeded and minced; 1 1/2 teaspoons ground cumin; 1/2 teaspoon cayenne pepper; 2 cups yellow split peas, soaked in water for 1 hour and drained; 8 1/2 cups water; 1 (15 ounce) can unsweetened pumpkin puree; 3/4 lb fresh sugar pumpkin or 3/4 lb butternut squash, peeled and cut into 1/4 inch dice; 1 1/2 tablespoons fresh lemon juice; kosher salt & freshly ground black pepper

Servings: persons

4 tablespoons unsalted butter
1 medium red onion, cut into 1/4 inch dice
4 garlic cloves, minced
1 serrano chili, seeded and minced
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 cups yellow split peas, soaked in water for 1 hour and drained
8 1/2 cups water
1 (15 ounce) can unsweetened pumpkin puree
3/4 lb fresh sugar pumpkin or 3/4 lb butternut squash, peeled and cut into 1/4 inch dice
1 1/2 tablespoons fresh lemon juice
kosher salt & freshly ground black pepper

1
In a large pit, melt the butter.
2
Add the onion, garlic, and chile and cook over moderate heat until the onion is softened, about 4 minutes.
3
Add the cumin and cayenne and cook until fragrant, about 1 minute.
4
Add the split peas and water, then whisk in the pumpkin puree and bring to a simmer.
5
Cover and cook over moderately low heat, stirring occasionally, until the split peas are tender, about 2 hours.
6
Stir the diced pumpkin into the soup and simmer over moderately low heat until tender, about 30 minutes.
7
Remove from heat. Stir in the lemon juice, season with salt and pepper to taste, and serve.

973

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 medium red onion, cut into 1/4 inch dice, 4 garlic cloves, minced, 1 serrano chili, seeded and minced, and more.

Yes, Pumpkin And Yellow Split Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin And Yellow Split Pea Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions