Pumpkin And Split Pea Tagine Recipes

SPLIT PEA AND PUMPKIN SOUP

Split Pea and Pumpkin Soup image

Make and share this Split Pea and Pumpkin Soup recipe from Food.com.

Provided by Trish in SC

Categories Beans

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

3 cups water or 3 cups stock
1 (15 ounce) can pumpkin puree or 2 cups pumpkin puree
1/2 cup dried split yellow peas
1/4-1/2 cup minced shallots or 1/4-1/2 cup onion
1 teaspoon pumpkin pie spice
1/4 teaspoon dried chipotle powder

Steps:

Put it all in a small crock pot and cook on high for 3 or so hours, until done, stirring as needed to ensure it's not sticking on the bottom.
Puree with stick blender, if desired. I prefer mine with texture.
Optional: top with a dollop of vegan sour cream. Yummy!

Nutrition Facts : Calories 48.4, Fat 0.2, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 9.6, Fiber 2.8, Sugar 1.4, Protein 3

HERBED PUMPKIN AND SPLIT PEA SOUP

Herbed Pumpkin and Split Pea Soup image

This is an adopted recipe - I love pumpkin soup, so I'm looking forward to making and editing this recipe!

Provided by Julesong

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

Rinse split peas in cold water then add to stock in a large, heavy pot.
Add pumpkin and remaining ingredients except for the parsley garnish.
Simmer gently, partly covered, until peas and pumpkin are tender.
Remove half of the soup from the pot and, either using a blender or immersion blender, puree half of the soup.
Re-combine the pureed soup with the other half, and stir in 1/2 cup half and half.
Season to taste with salt and pepper and serve hot, garnished with parsley.

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