Creamy Pumpkin Split Pea Soup
This is a delicious and simple-to make soup that's perfect for a fall day. Served with a salad or bread, it makes for a simple and filling dinner.
Ingredients
- 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
Instructions
- 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.
Notes
Regarding the yield:
This recipe makes approximately 6 (2 cup) servings, depending on the amount of of each serving your yield may be less.
Regarding the soup consistency:
Add additional water as needed while cooking, to obtain the soup consistency wanted.
Regarding the seasoning:
Add additional salt and pepper to taste, if needed.
To cook in a crock-pot:
Combine all ingredients (except for liquids) into the crock-pot. Add the broth and 4 cups of water. Mix well and cook on high heat for 5-6 hours. If soup is too thick, add more water as needed.