Roasted Butternut & Yellow Split Peas Soup

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Its getting cooler by the day,  we had our first snow last weekend. This icycold weather is making me crave for steaming hot soups or very spicy food. Ihave cooked pumpkin curry many times and its one of my favorite curry to have withrice. Making soups with pumpkin  is arelatively new experience. I have tried this soup few times and has been a hitin our small nest.

I roasted butternut chunks with garlicand rosemary. Herbs and garlic slowly infuses aroma to otherwise blandbutternut. Aroma infused Butternut along with split peas is a healthycombination. I also added roasted cumin and coriander powder to add a finishingnote of spice to this golden bowl beauty.

Before and After roasting butternut chunks

Print recipe hereServes 2-3Ingredients
For roasting2 tbsp canola oil750g butternut roughly chopped4-6 garlic cloves2-3 sprigs of rosemary and thyme
To make the soup50g yellow split peas1 celery stalk dicedpinch of turmeric1tbsp canola oil1 onion diced1 soup cube 1/2 tsp coriander powder1/2 tsp cumin powder
MethodIn a baking tray add choppedbutternut, herbs and garlic cloves. Add oil and toss butternut chunks till oilis nicely coated. Roast in oven at 200celcius for 20-25 mins till chunks aresoft.
Seperately wash yellow split peas andadd it to pressure cooker along with diced celery and pinch of turmeric. Addwater to cover the split peas. Cook for 2-3 whistles, turn off heat and let itcompletely cool down. Let the pressure settle before opening the lid.
Add roasted butternut, garlic, 1/2 asoup bowl cold water into a blender and blend into smooth consistency.
Heat oil in a heavy bottom pan sauteonion and soup cube for 2-3 minutes till onions are translucent. Add blended butternutpuree, cooked split peas, coriander and cumin powder. Add add 1 bowl cold water stir well, cover the lidand cook till soup starts to boil. Add salt to taste.
Turn off heat, ladle soup into bowls, sprinkle roasted pumpkin seeds and serve steaming hot alongwith bread.
Notes :You can cook split peas in aheavy bottom sauce pan, may be for 30-40 minutes till they are soft. Soaking splitpeas ahead of time helps to cook faster.
You can also use canned lentilsalternatively.
Sprinkle some chili flakes if youprefer it to be more spicy.
Links for other pumpkin recipes1. Pumpkin chunks in garlic spiced coconut cream2. Nigella's Pumpkin & chickpeas soup3. Pumpkin Soup4. Tomyam Pumpkin Soup

Rosemary plant in my Balcony

Thyme this gorgeous tiny leaves are filled with flavor