Pumpkin, Ginger & Split Pea Soup
Winter for me means warm, comforting soups, stews & curries. Things that can be made in batches so that you can fill the freezer ready for the days when cooking is just not on the cards. At this time of the year, there are often still pumpkins and squashes so I make sure they are still on my shopping list at least until the solstice.
I enjoy adding lots of fresh ginger to this soup along with pinches of chilli, turmeric and black pepper to give some real warmth. Perfect for those slow days when you get to enjoy a bowl of soup wrapped in a thick jumper and socks. Maybe while staring out of the window watching the world go by…
PUMPKIN, GINGER & SPLIT PEA SOUP
serves 4-6 • 60 minutes
for topping:
1 tsp olive oil
60g / ½ cup toasted pumpkin seeds
¼ tsp chili flakes
zest of ½ lemon
2 tbsp olive oil
½ onion, roughly chopped
1 clove of garlic, minced
4cm/1½in fresh ginger, roughly chopped
1 tsp cumin seeds
pinch of chilli flakes
½ tsp ground turmeric
pinch of cracked black pepper
600g / 21oz pumpkin or squash
100g / ½ cup dry split peas
2 liters / 8 cups vegetable stock
Place a large stockpot over medium heat and heat the oil. Add in the onion, garlic, ginger, and all the spices to sauté for 5 minutes.
Chop the pumpkin or squash into large chunks. I tend to leave the skin on if it's not too thick but you can peel it if you wish.
Add the chopped pumpkin and split peas to the pot. Stir to coat everything in the spices. Finally, pour in the vegetable stock and cover with a lid.
Turn up the heat to bring the soup to a boil. Then, reduce to a simmer and let it gently bubble away for 40-50 minutes, stirring occasionally, until the split peas are soft and cooked through.
Remove from the heat and allow it to cool slightly before blending. Use a hand blender or stand blender to blitz the soup until smooth. Season to taste. You may also need to add extra water if it's a little thick.
To make the topping, simply mix together the toasted pumpkin seeds with the oil, chilli flakes, and lemon zest. Also, season with salt & pepper.
Divide the soup into bowls and top with the spiced pumpkin seeds plus an extra drizzle of oil.
This soup can be stored in the fridge for up to 5 days or can be frozen.