It seems like pumpkins are everywhere you turn during this time of year: Pumpkin lattes, pumpkin muffins, pumpkin beer, pumpkin pie etc. Why not eat your pumpkins for dinner too?
Many of us at Mackoul & Associates are huge fans of the Pumpkin Spice Latte (also known as “Fall’s Favorite Drink”). Because of this, I knew we had to try this Spicy Pumpkin and Split Pea Soup recipe after seeing it in an email from Self Magazine. Not only does it provide a healthy dose of Vitamin A from the pumpkins and fiber from the peas, but at 228 calories per serving it is a great option for a warm and soothing fall dinner. And we know how great comfort foods can make us feel on a crisp fall evening!
Spicy Pumpkin and Split Pea Soup
- 1/4 teaspoon saffron threads
- 10 cups (2 1/2 quarts) chicken broth
- 1 1/4 cups dried yellow split peas
(These can be purchased at any large grocery store, but probably won’t find them at a smaller, specialty store)
- 1 large onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 6 cups peeled, seeded and cubed pumpkin (from a 3- to 4-pound pumpkin)
- Minced fresh parsley
- 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.
Nutrition Information: 228 calories per serving, 5.4 g fat (0.4 g saturated), 35.4 g carbs, 11.2 g fiber, 12.8 g protein