Hearty Split Pea & Pumpkin Soup
Split pea and pumpkin soup with carrots and potatoes and lots of delicious veggies. This is a general recipe- add additional amounts depending on serving sizes and guests. This amount should serve 4-6 mini pumpkins/guests.
- 1 pumpkin small organic pumpkin per guest
- 1 16 oz green split pea
- 1 medium onion- diced
- 3-5 cloves garlic- chopped or minced
- 1 lb mini red potatoes
- 1 tomato diced
- 1 cup chopped celery
- 1 cup diced butternut squash and/ or pumpkin to cook in
- 1 cup super greens or favorite greens
- 1 cup chopped carrots
- 2 tbps olive oil
- Salt and pepper to taste
Bring 6-8 cups of water to a boil- add in the peas and olive oil and bring to a boil then reduce heat and simmer. Chop the veggies and after 20 minutes- add everything other than the super greens into the pea soup mixture and simmer until peas are tender- approximately 45 minutes to an hour. Meanwhile- slice the top off the small pumpkins and scoop out the seeds. Bake the pumpkins until just barely tender and set aside. When the peas and veggies in the are cooked and tender- add in super greens to cook for a few moments and salt and pepper to taste. Scoop into the baked pumpkins and top with grated parmesan cheese. Serve with crusty warm fresh bread and enjoy!