THE SKINNY
228 calories per serving
5.4 g fat (0.4 g saturated)
35.4 g carbs
12.8 g protein
11.2 g fiber
Want even more healthy recipes?
Visit Self.com’s recipe database, or try these other soups:
Triple-Whammy Saffroned Tomato-Fennel Soup
Soupe Au Pistou
Organic Carrot Soup with Ginger Essence
Pick up the November issue of SELF, on newsstands now, to find our fall collection of vegetarian meals.
October 22, 2007
That extra pumpkin doesn’t have to go to waste—use it to stir up this soup loaded with vitamin A and fiber.
SPICY PUMPKIN AND SPLIT PEA SOUP
Serves 6
INGREDIENTS
1/4 tsp saffron threads
10 cups (2 1/2 quarts) chicken broth
1 1/4 cups dried yellow split peas
1 large onion, chopped
1 tbsp olive oil
1 tsp ground cinnamon
1/4 tsp ground ginger
6 cups peeled, seeded and cubed pumpkin (from a 3- to 4-pound pumpkin)
Minced fresh parsley
PREPARATION
In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.