Pumpkin Soup with Split Peas

Pumpkin and split peas simmer together in this one-pot soup until both break down into a thick, naturally creamy base that needs no blender and no cream. The split peas dissolve as they cook, thickening the broth, while the pumpkin chunks soften into the liquid and add a sweet, earthy body.

A strip of bacon (or beef) goes in with everything at the start, rendering its smoky fat into the stock and flavoring the entire pot from the first minute. Mixed herbs and fresh thyme round out the seasoning with a warm, savory backbone.

This is the kind of soup that’s common across the Caribbean, where pumpkin and split pea soup is a staple, and the technique couldn’t be simpler: everything goes in the pot together and simmers, partly covered, until tender. No sautéing, no staging, just one pot and patience.

Kitchen Tips

• Rinse the split peas in cold water before adding. This removes dust and loose starch
• Simmer gently, partly covered. A hard boil can cause the peas to foam and overflow
• The soup thickens significantly as it cools. Add more stock when reheating if needed
• Season at the end. The bacon adds salt as it cooks, so taste before adding more

Variations

• Add a Scotch bonnet pepper for a traditional Caribbean heat
• Stir in coconut milk at the end for a creamier, more tropical version
• Use butternut squash if fresh pumpkin isn’t available