America's only gourmet line of heirloom organic lentils and specialty grains

Autumn’s Golden Split Pea & Squash Soup

Autumn's Golden Split Pea & Squash Soup
Celebrate National Split Pea Soup Week - the second week in November - with this creamy, chunky soup that is especially tasty in the fall when the acorn squash is first ripe. (Recipe adapted from PEA & LENTIL COOKBOOK: From Everyday to Gourmet, available on our catalog page.)
Autumn's Golden Split Pea & Squash Soup
Celebrate National Split Pea Soup Week - the second week in November - with this creamy, chunky soup that is especially tasty in the fall when the acorn squash is first ripe. (Recipe adapted from PEA & LENTIL COOKBOOK: From Everyday to Gourmet, available on our catalog page.)
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4Servings
Prep Time 30Minutes
Cook Time 1Hour
Ingredients
Servings: Servings
Units:
Ingredients
Servings: Servings
Units:
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4Servings
Prep Time 30Minutes
Cook Time 1Hour
Instructions
  1. In large saucepan, cook leeks in oil until limp.
  2. Add coriander, pepper, and allspice and cook briefly.
  3. Heat to boiling, reduce heat. Cover and simmer until peas are tender, about 40 minutes.
  4. Transfer half the soup to a blender or food processor and puree.
  5. Return puree to remainder of soup in the saucepan and heat soup thoroughly before serving.
  6. If the soup is too thick, thin with a little water to a preferred consistency.
  7. Add salt and adjust seasoning to taste.
Share this Recipe