About this recipe:This soup is hearty, full of flavour and packed with protein. Yellow split peas are simmered with pumpkin and salt beef brisket in a chicken stock, before being pureed. It's the perfect comfort food for winter.
450g yellow split peas
1 onion, diced
4 onions, thinly sliced
1.5 litres chicken stock
450g peeled, seeded and diced sugar pumpkin
450g salt beef brisket, fat removed and diced
1 green chilli, chopped
3 dashes aromatic bitters, such as Campari
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Rinse and pick over the yellow split peas and soak overnight in clear water.
Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef brisket, chilli and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
Allow the soup to cool and then puree in a liquidiser. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.
Sugar pumpkins look like the smaller version of the large orange pumpkins that are around at Halloween. They are smaller, sweeter and have more flavour. If unavailable, use butternut squash instead.