Herbed Pumpkin and Split Pea Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is an adopted recipe - I love pumpkin soup, so I'm looking forward to making and editing this recipe! Ingredients:
1/4 lb split peas |
salt |
4 cups chicken stock or 4 cups vegetable stock |
fresh ground black pepper |
1 lb chunked fresh pumpkin, with out peel |
1 tablespoon chopped fresh basil or 1 teaspoon dried basil |
1 cup chopped yellow sweet onion |
1 teaspoon fresh thyme |
1/2 cup half-and-half |
1 -2 slice crumbled cooked bacon (to taste, leave out if making vegetarian) (optional) |
chopped fresh parsley, for garnish |
Directions:
1. Rinse split peas in cold water then add to stock in a large, heavy pot.
2. Add pumpkin and remaining ingredients except for the parsley garnish.
3. Simmer gently, partly covered, until peas and pumpkin are tender.
4. Remove half of the soup from the pot and, either using a blender or immersion blender, puree half of the soup.
5. Re-combine the pureed soup with the other half, and stir in 1/2 cup half and half.
6. Season to taste with salt and pepper and serve hot, garnished with parsley.
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