Yellow Split Pea Soup with Pumpkin (NES)

By hmp13

Ingredients

• 3 tablespoons butter
• 1 large onion, peeled and diced
• 6 carrots, peeled and sliced
• 3 ribs celery, sliced
• 4 whole cloves garlic, peeled
• 1 1/2 pounds pumpkin or squash, peeled and cut into chunks
• 1 pound dried yellow split peas
• 16 cups chicken or vegetable stock
• 2 teaspoons Worcestershire
• 5 dashes Tabasco
• 1/2 bunch fresh dill sprigs
• Salt and pepper

Preparation

Step 1

In a stockpot melt the butter over medium-high heat. Add the onion, carrots, celery, garlic and pumpkin. Saute for 10 minutes. Add the split peas and cook an additional 5 minutes. Pour in the stock and bring to a boil. Reduce the heat to medium, cover the pot, and simmer for 1 hour, or until the split peas are tender. Remove from the heat and add the Worcestershire sauce, Tabasco sauce, dill, salt and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until completely smooth.