Yellow Split Pea And Pumpkin Soup Recipes

Steps:

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

Steps:

• Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

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.

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

Steps:

• Place peas and onion in a pot with the stock.
• Bring to the boil and simmer for 30 minutes or until the vegetables are tender.
• Add salt and pepper to taste, then oil, cinnamon, ginger, saffron and pumpkin.
• Simmer until the pumpkin is cooked.