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Pumpkin and Yellow Split Pea Soup

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(24 people have added this recipe to their favorites.)

In her reimagining of holiday pumpkin soup, F&W’s Melissa Rubel adds pumpkin to dal—the spicy, soupy Indian legume dish. The result is a hearty, healthy soup with a lovely edge of sweetness.

Pumpkin and Yellow Split Pea Soup

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(24 people have added this recipe to their favorites.)
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Pumpkin and Yellow Split Pea Soup

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Pumpkin and Yellow Split Pea Soup

This is very nice. I used the previous review to modify the recipe. I swapped out the water for chicken/vegetable stock. I added a half pound each of capocolla and serrano hams, diced. (I just happen to have them.) I also let it reduce uncovered for half an hour at the end. We served it up w/ toasted crusty bread. 

Posted by: FrancisS on November 9, 2008

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This recipe is okay. I did not have a serrano chile, so I omitted it. I think that the cumin overwhelmed the dish. Next time I will cut it to one teaspoon. By starting it in the pan, but finishing it in my slow-cooker, I freed up the stove.

Posted by: megoola on January 28, 2008

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This was not bad, but was a little bit boring. It was very orange so I added about 1/3 cup of chopped cilantro at the end, which added color and great flavor to it.

Posted by: lifeofrileychef on October 24, 2007

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