Moroccan Pumpkin & Split Pea Soup (Vegan)
Sweet and spicy, smooth and textured, this golden soup is quite special in its own right...besides being a traditional soup for Moroccan Jews to eat on the feast night of Rosh Hashanah. Slightly adapted for vegetarians from http://www.soupsong.com/rpumpki5.html
- Duration
- Cook Time
- Prep Time
- 8 ServingsServings
Ingredients
- 1 1/4 cups yellow split peas
- 1 large onion, chopped
- 10 cups vegetable stock
- 1/4 cup olive oil
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon saffron, heated and crumbled
- 6 cups (about 3/4 pounds) peeled, seeded, and cubed butternut or other winter squash
- Salt and pepper to taste
- Garnish: minced parsley
Preparation
Preparation
1 In a large pot, bring the stock, split peas, and onion to a boil, reduce heat and simmer, partially covered, for 30-40 minutes.
2 Stir in the oil, cinnamon, ginger, saffron, and squash cubes.
3 Bring to a boil, reduce heat, and simmer partially covered for about an hour, stirring occasionally.
4 The squash will be beginning to fall apart and it and the peas will be tender.
5 Season to taste with salt and pepper.
6 Ladle into bowls and garnish each portion with minced parsley.
7 Note: The soup is even better when prepared a day or 2 in advance.
Special instructions
Sweet and spicy, smooth and textured, this golden soup is quite special in its own right...besides being a traditional soup for Moroccan Jews to eat on the feast night of Rosh Hashanah. Slightly adapted for vegetarians from http://www.soupsong.com/rpumpki5.html
