Pumpkin and Yellow Split Pea Soup

4 Tbsp butter
1 med onion, cut into 1/4 inch dice
4 cloves garlic, minced
1 serrano pepper, seeded & minced
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper
2 cups yellow split peas, soaked in water for 1 hr and drained
8 1/2 cups water
1 (15-oz) can pumpkin puree, unsweetened
3/4 pound winter squash (I used acorn), peeled and cut into 1/4 inch dice
1 1/2 Tbsp fresh lemon juice
salt & pepper to taste

1. In a large pot, melt the butter. Add the onion, garlic and chile and cook over moderately high heat until the onion is softened, about 4 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Add the split peas and water, then whisk in the pumpkin puree and bring to a simmer. cover and cook over moderately low heat, stirring occasionally, until the split peas are tender, about 2 hours.

2. Stir the diced pumpkin into the soup and simmer over moderately low heat until tender, about 30 minutes. Remove from the heat. Stir in the lemon juice, season with salt and pepper and serve.

Number of Servings: 12

Recipe submitted by SparkPeople user EMPIERCE.