PUMPKIN AND SPLIT PEA SOUP

Pumpkin and Split Pea Soup image

This is a very zesty, but not overly spicy, nourishing soup. It's best served warm! Garnish with freshly ground nutmeg.

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 8h

Yield 6

Number Of Ingredients 9

Ingredients

1 pound yellow split peas
1 onion, diced
4 onions, thinly sliced
4 tablespoons margarine
6 cups chicken stock
1 pound peeled, seeded and diced sugar pumpkin
1 pound salt beef, fat removed and diced
1 green chile pepper, chopped
3 dashes aromatic bitters

Steps:

Rinse and pick over the yellow split peas and soak overnight in clear water.
Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 30.5 g, Cholesterol 32.4 mg, Fat 13.8 g, Fiber 8.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 464.1 mg, Sugar 7.7 g