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Beef pumpkin and split pea soup recipe

Beef pumpkin and split pea soup recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef soup

This soup is hearty, full of flavour and packed with protein. It's the perfect comfort food for winter.

11 people made this

IngredientsMakes: 6

  • 450g yellow split peas
  • 1 onion, diced
  • 4 onions, thinly sliced
  • 60g margarine
  • 1.5 litres chicken stock
  • 450g peeled, seeded and diced sugar pumpkin
  • 450g salt beef brisket, fat removed and diced
  • 1 green chilli, chopped
  • 3 dashes aromatic bitters, such as Campari

MethodPrep:20min ›Cook:1hr50min ›Extra time:8hr soaking › Ready in:10hr10min

  1. Rinse and pick over the yellow split peas and soak overnight in clear water.
  2. Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef brisket, chilli and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
  3. Allow the soup to cool and then puree in a liquidiser. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.


Sugar pumpkins look like the smaller version of the large orange pumpkins that are around at Halloween. They are smaller, sweeter and have more flavour. If unavailable, use butternut squash instead.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (7)

by Linda

Split peas give this soup a bit of texture as well as they take away a bit of the sweetness of the pumpkin. Works for me, I'm not too keen about sweet food for supper! Great recipe!-17 Nov 2006


It was great on a cold fal evening. I used green split peas, veggie burger instead of salt beef and asafotida instead of the bitters. Used a pressure cooker to cook it all. Everybody was pleased.-14 Oct 2010