Pumpkin soup with herbs and split peas is a traditional preparation with roots in the rural kitchens of Latin America, where the use of fresh, local ingredients is fundamental. In countries like Mexico and Guatemala, pumpkin is a staple food incorporated into various recipes, while split peas are valued for their protein content and soft texture. Depending on the country, this soup may vary in its name and preparation; for example, in Colombia, it is simply known as "pumpkin soup," while in Argentina and Chile, it often includes other aromatic herbs but maintains the essence of the mix between legumes and vegetables. This recipe reflects the fusion of indigenous and colonial traditions, where fresh herbs like thyme and basil provide an intense and unique aroma, and the use of cooked bacon and light cream adds a touch of richness and balance to the dish.
Pumpkin soup with herbs and split peas
How to Make Pumpkin Soup with Herbs and Split Peas
Rinse the split peas in cold water and then add them to the broth in a large, heavy pot.
Add the pumpkin and the rest of the ingredients except for the parsley garnish.
Simmer, partially covered, until the peas and pumpkin are tender.
Remove half of the soup from the pot and, using a blender or immersion blender, puree half of the soup.
Recombine the pureed soup with the other half and mix in half a cup of half-and-half.
Season to taste with salt and pepper and serve hot, garnished with parsley.
Ingredients (11)
- Split Peas
- Salt
- Chicken Broth
- Freshly Ground Black Pepper
- Fresh Pumpkin
- Fresh Basil
- Sweet Yellow Onion
- Fresh Thyme
- Light Cream
- Cooked Bacon
- Fresh Parsley
Instructions (12 steps)
- 1 Rinse the split peas in cold water and then add them to the broth in a large
- 2 heavy pot
- 3 Add the squash and the rest of the ingredients except for the parsley garnish
- 4 Simmer
- 5 partially covered
- 6 until the peas and squash are tender
- 7 Remove half of the soup from the pot and
- 8 using a blender or immersion blender
- 9 puree half of the soup
- 10 Recombine the pureed soup with the other half and mix in half a cup of half and half
- 11 Season to taste with salt and pepper and serve hot
- 12 garnished with parsley
Nutritional Information
Calories:
179 kcal
Protein:
0g
Carbohydrates:
10g
Fat:
7g
Azúcar:
0g
Sodio:
20mg