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Pumpkin Pea Soup Recipe

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This recipe for Pumpkin Pea Soup, by , is from Keep the Home Fires Burning, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

JD Anderson
Added: Sunday, November 11, 2007


2 cups YELLOW split peas, rinsed and sorted
6 cups cold water
5 cups chicken broth
2 cups uncooked pumpkin
1 carrot, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
salt & pepper to taste

In a large pot add peas with 6 cups of cold water. Bring the water to a boil, then reduce the heat and simmer for 1 1/2 hours until the split peas are tender.

Add chicken broth, carrot, onion, garlic, and pumpkin. Bring to a boil, reduce heat and simmer for another 1/2 hour or until carrots and pumpkin are soft.

Cool slightly and puree until smooth. Serve warm.
This recipe is SO rich and delicious... a refreshing change from the ordinary split pea soup and perfect for an autumn treat.

Substitute one can pumpkin pie filling for uncooked pumpkin.




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