recipe: Moroccan Pumpkin and Split Pea Soup

[Guest guest]

Here is another Moroccan soup based on yellow split peas.

It is my variation on a recipe found on http://www.soupsong.com, a

site worth visiting for soup lovers.

 

Moroccan Pumpkin and Split Pea Soup

 

* 1.25 cups yellow split peas

* 1 large onion, chopped

* 10 cups stock or water

* 2 T cup olive oil

* 1 teaspoon cinnamon

* 1/2 teaspoon ground ginger

* 6 cups peeled, seeded and cubed butternut squash or pumpkin

* salt and pepper to taste

 

Garnish: minced parsley

 

In a large pot, bring the stock, split peas, and onion to a boil,

reduce heat and simmer, partially covered, for 30-40 minutes. 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. Season to taste with salt and pepper. Ladle

into bowls. Garnish each portion with minced parsley.

 

Shoshana