Moroccan Pumpkin & Split Pea Soup (Vegan)

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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