Beef pumpkin and split pea soup
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.
Ingredients
Makes: 6
- 450g yellow split peas
- 1 onion, diced
- 4 onions, thinly sliced
- 60g margarine
- 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
Method
Prep:20min ›
Cook:1hr50min ›
Extra time:8hr soaking ›
Ready in:10hr10min
- 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.
Ingredients
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.
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Reviews & ratings
Average global rating:
(12)
Reviews in English (7)
Split peas give this soup a bit of texture as well as they take away a bit of the sweetness of the pumpkin. Works for me, I'm not too keen about sweet food for supper! Great recipe! - 17 Nov 2006 (Review from Allrecipes US | Canada)
It was great on a cold fal evening. I used green split peas, veggie burger instead of salt beef and asafotida instead of the bitters. Used a pressure cooker to cook it all. Everybody was pleased. - 14 Oct 2010 (Review from Allrecipes US | Canada)
Definitely the way to enjoy a vegetarian soup! The flavor is great and it leaves you wanting more. - 27 Jan 2012 (Review from Allrecipes US | Canada)