Split Pea and Pumpkin Soup (SB)

By hmp13

Ingredients

• 1 cup split peas
• 1 1/4 quarts water
• 2 tablespoons butter
• 1 onion, minced
• 1 1/2 cups chopped pumpkin
• 3 tomatoes, peeled and chopped
• 1 teaspoon dried tarragon, crushed
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1 vegetable bouillon cube, crumbled
• Cayenne pepper, to taste
• Sprigs of fresh cilantro, to garnish

Preparation

Step 1

Soak the split peas overnight in enough water to cover them completely; drain. Place the peas in a large saucepan, add the water and boil for about 30 minutes until tender.

In a separate pan, melt the butter and sauté the onion until soft but not brown.

Add the pumpkin, tomatoes, tarragon, cilantro, cumin, vegetable bouillon cube, and cayenne pepper. Bring to a boil over high heat.

Stir the vegetable mixture into the cooked split peas and their liquid. Simmer for about 20 minutes, or until the vegetables are tender. If the soup is too thick, add another 2/3 cup water. Serve hot, garnished with sprigs of cilantro.