Rating: 4 stars
2832 Ratings
  • 5 star values: 1
  • 4 star values: 2831
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

In her reimagining of holiday pumpkin soup, F&W's Melissa Rubel Jacobson adds pumpkin to dal—the spicy, soupy Indian legume dish. The result is a hearty, healthy soup with a lovely edge of sweetness.Plus: Ultimate Thanksgiving Guide More Warming Soups

Melissa Rubel Jacobson
November 2007

Gallery

Credit: © John Kernick

Recipe Summary

active:
25 mins
total:
4 hrs
Yield:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, melt the butter. Add the onion, garlic and chile and cook over moderately high heat until the onion is softened, 4 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Add the split peas and the water, then whisk in the pumpkin puree and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the split peas are tender, about 2 hours.

    Advertisement
  • Stir the diced pumpkin into the soup and simmer over moderately low heat until tender, about 30 minutes. Remove from the heat. Stir in the lemon juice, season with salt and pepper and serve.

Advertisement