Spicy Pumpkin and Split Pea Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Healthy bonus: Vitamin A from the pumpkin, fiber from the peas Ingredients:
1/4 tsp saffron threads |
10 cups (2 1/2 quarts) chicken broth |
1 1/4 cups dried yellow split peas |
1 large onion, chopped |
1 tbsp olive oil |
1 tsp ground cinnamon |
1/4 tsp ground ginger |
6 cups peeled, seeded and cubed pumpkin (from a 3- to 4-pound pumpkin) |
minced fresh parsley |
Directions:
1. In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron, and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.
2. Per serving: 230 calories, 3 g fat (0 g saturated), 0 mg cholesterol, 934 mg sodium, 37 g carbohydrates, 12 g fiber, 17 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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