Pumpkin Coconut Split Pea Soup

Pumpkins (Curcubita pepo) are another one of those amazing plants, member of the squash family (Cucurbitaceae).  Myriad varieties are cultivated across the globe, and since they are native to North America they tend to be fairly easy to grow in the USA (as compared to, say, our mango friends to the south).  If you've never grown a pumpkin, we highly recommend you give it a try.  Growing pumpkins is an adventure; they like to creep and crawl all over the ground, produce big leaves and beautiful flowers.  Once the pumpkins start forming in autumn you may feel like you have a few new pets you enjoy watching grow to carving- or baking size maturity.  More fun is had once harvest comes around; just a few pumpkin plants should produce enough pumpkins for you to host Halloween themed pumpkin carving parties and to make all sorts of pumpkin themed recipes such as pies, breads, and soups!  What's more: both the flesh and the seeds of pumpkins are edible; the flesh is recognized for its high beta-carotene content and the seeds are recognized as good sources of protein, zinc, magnesium, and copper.

We hope you enjoy this recipe; it's a hearty, rich soup full of flavor and perfect for one who is seeking comfort food and warmth on a chilly night.

Pumpkin Coconut Split Pea Soup
1 14 oz. can low-fat coconut milk
2 15 oz. cans puréed pumpkin
1 cup split peas soaked overnight
1 white onion (sweet or not), diced finely
2 garlic cloves, diced finely
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp red chili powder
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp paprika
dash of dried red pepper
salt & pepper to taste

*We recommend use of organic ingredients where possible.

Boil the split peas separately in a medium-sized pan until thoroughly soft.  Once the split peas are cooked, assemble all ingredients together in a soup pot.  Bring to a boil and reduce heat to let simmer for 1 hour.  You may want to add a little extra coconut milk or water to thin the soup.  Slurp up!