Squash Soup Recipe ⤏ Pumpkin and Split Pea Soup

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

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

Cooking Directions

1. Rinse and pick over the yellow split peas and soak overnight in clear water.
2. 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.
3. 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

• calories295.5
• carbohydrateContent30.5 g
• cholesterolContent32.4 mg
• fatContent13.8 g
• fiberContent8.3 g
• proteinContent14.4 g
• saturatedFatContent3.4 g
• sodiumContent464.1 mg
• sugarContent7.7 g