Yellow Split Pea and Pumpkin Soup

This is the 11th recipe in our 30 Day Nature Isle Recipe Marathon.

Yellow Split Pea and Pumpkin Soup

2 cups yellow split peas
2 cups cubed pumpkin (peeling is optional)
2 potatoes, cubed (peeling is optional)
1 christophene, cubed (peeled)
1 onion
5 cloves garlic
Parsley
 Celery
Small sprig of rosemary
Curry
Coconut oil/Olive oil
Sea salt

Method
Saute onions, green seasoning and garlic in coconut oil/olive oil.  Add curry and saute for about 10-15 seconds more. Add split peas and enough water to about twice the level of the peas.  Bring liquid to a boil and lower heat. When peas are almost done, add pumpkin, christophene, potatoes and sea salt. Stir from time to time because split peas have a tendency to stick to the bottom of the pot.  When pumpkin is cooked, scoop out some and some of the liquid.  Blend and add back into the pot. Stir together, let cook another few minutes.  

N.B. Feel free to adjust the salt and other seasonings to your taste.  Also for an added dimension of flavor you may add some coconut milk and additional coconut oil towards the end.
Serve and enjoy!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.