Moroccan Pumpkin And Split Pea Soup

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Moroccan Pumpkin And Split Pea Soup
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Makes: 8 servings adjust
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 Hashana. Serve hot to 8 as the first course of a robust earthy meal. Also nice with a sandwich for lunch. *Part of my Rosh Hashana menu!

Directions

Ingredients

  • 10 cups Vegetable Stock
  • 1 1⁄4 cups Yellow Split Peas
  • 1 large Onion, chopped

Step 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.

Ingredients

  • 1⁄4 cup Olive Oil
  • 1 teaspoon Cinnamon
  • 1⁄4 teaspoon Ground Ginger
  • 1⁄4 teaspoon Saffron Threads, heated and crumbled
  • 6 cups Winter Squash, peeled, seeded, and cubed. Could be pumpkin, butternut or any winter squash. About 3/4 lbs.

Step 2

Stir in the oil, cinnamon, ginger, saffron, and squash cubes. Bring to a boil, reduce heat, and simmer partially covered for about an hour, stirring occasionally. The squash will be beginning to fall apart and it and the peas will be tender.
 

Step 3

Allow it to cool a bit, then puree in batches. After it's blended, return it to the soup pot and warm it back up to a good serving temperature.

Ingredients

  • Salt and Pepper, to taste
  • Fresh Parsley, minced, to garsnish

Step 4

Season to taste with salt and pepper. Ladle into bowls. Garnish each portion with minced parsley.
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