When Soupermom first proposed this soup I said stop it, Soupermom. You’re crazy. You can’t mix pumpkin and yellow split peas, throw in dill, and then puree it until it’s delicate and smooth. It can’t be done! It can’t I say. But there’s a reason she’s Soupermom and I’m Soupergirl. Let me tell you something, loyal soup eaters. You have never tasted anything like this. This soup combines the warm comfort of split peas with the natural sweetness of local pumpkins. The dill brings a unique layer of flavor that completes the package. This fabulous soup is light yet filling enough to be eaten as a meal. Linus likes to eat it when he’s waiting for the Great Pumpkin. And major props to Soupermom.
Ingredients (in no particular order): pumpkin, yellow split peas, soy sauce, cider vinegar, cloves, Tabasco sauce, dill, homemade vegetable stock goodness, olive oil, onion, carrot, celery, garlic, salt, pepper
Soup type: Pureed
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This is the first one I’ve tried (except for small tastes), and it’s amazing. I’ve been making a simple pumpkin soup every fall since getting hooked on it in Australia, and I really appreciate the addition of split peas and dill. Please make it again soon!
Incidentally, I’d like to rate it five ladles, but the ratings are greyed out on my computer, with an ongoing message that something is “loading.”