Pumpkin Soup with Split Peas
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | Lb |
split peas
|
*
|
| 4 | cups |
vegetable stock
or water |
|
| 1 | pound |
pumpkin
peel, chop |
|
| 1 | each |
onions
chopped |
|
| 1 | strip |
bacon
or beef |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
mixed herbs
fresh or dried |
* |
| 1 | x |
thyme
fresh |
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.3 | Lb |
split peas
|
*
|
| 946 | ml |
vegetable stock
or water |
|
| 453.6 | g |
pumpkin
peel, chop |
|
| 1 | each |
onions
chopped |
|
| 1 | strip |
bacon
or beef |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
mixed herbs
fresh or dried |
* |
| 1 | x |
thyme
fresh |
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Directions
Rinse split peas in cold water then add to stock in a large, heavy pot.
Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme.
Simmer gently, partly covered, until peas and pumpkin are tender.
Season to taste with salt and pepper and serve hot, trimmed with parsley.
