This is a delicious and simple-to-make soup that’s perfect for a lazy weekend or a gloomy day. Pretty much any fall day 😊. Any meal I can prep quickly and then just cooks itself, is a winner in my book. This soup is just that, plus the smell of the spices and pumpkin make the house smell like fall 🍂.
I make split pea soup year-round, but during fall I like to put a pumpkin spin on it. Served with a salad or bread, it makes for a simple and filling dinner. Generally, I use green split peas when making Split Pea Soup, but for this recipe I prefer to use yellow split peas. Also, I usually let this soup cook while I’m doing other things at home, but it could easily be made in a crock-pot if needed.
If you’re looking for an easy-to-make soup that incorporates the flavors of fall, give this one a try!
Creamy Pumpkin Split Pea Soup
- 4 tbsp olive oil approximate amount
- 1 onion chopped
- 2 celery stalks chopped
- 3 carrots chopped
- 1 green bell pepper chopped
- 1 cup yellow split peas rinsed
- 15 oz pumpkin puree
- 2 tsp pumpkin spice
- 2 tsp salt
- ¼ tsp pepper
- 1 tsp chili pepper
- 1 bay leaf whole
- 32 oz broth vegetable or chicken
- 6 cups water
- Heat a large pot over medium heat. Add a drizzle of olive oil (approximately 4 tablespoons), onions, celery, carrots, and bell pepper. Mix and cook for a few minutes; until onion is translucent.
- Add split peas, pumpkin puree, pumpkin spice, salt, and pepper. Mix well.
- Add bay leaf, broth, and water. Mix well.
- Cover the pot and cook at medium heat until boiling.
- Reduce heat to low and cook for 1.5 hours, mixing occasionally.
- When soup is creamy and the right consistency, turn off heat and let the soup rest for 10 minutes.
- Serve with a side salad, bread, or crackers.