This pumpkin split pea soup is hearty, creamy and perfect for any time of the year! Paleo, Whole30, dairy-free.
A cozy meal for any time of the year
I generally only make soup during the colder months, but sometimes you just really want some soup during the warmer weather, you know what I mean?
It’s one of those foods that I just find so comforting, even if it’s not that “cozy” time of year.
No matter what time of year it is, I know you will enjoy this sweet and savory pumpkin split pea soup. I decided to not only use split peas, but also chicken, because I find higher protein meals more satiating, but feel free to use either the chicken or the split peas, if you prefer.
An easy, hearty meal
For this recipe, I used the following ingredients:
- Canned pumpkin (100% pumpkin, not pumpkin pie filling)
- Canned coconut milk
- Sweet potatoes
- Split peas (pre-soaked for 4 hours)
- Pre-cooked, shredded chicken
- Salt and pepper
- Top with cilantro, pumpkin seeds or sunflower seeds
You’ll want to start by adding the canned pumpkin, coconut milk, onion and carrot to a large pot or dutch oven. You could also use an instant pot or crockpot.
Cook until the onions and carrot begin to soften. Add in diced potatoes and sweet potatoes, along with the soaked split peas, and simmer covered until the split peas are soft. Add in the precooked chicken, spinach, salt and pepper are cook for 5 more minutes. Remove from heat and serve.
Allow the soup to cool to room temperature, then it can be stored in the fridge in an air-tight container for up to 5 days.
Can I add raw chicken in?
Yes, you can. Add it at the same time as the potatoes and split peas. Make sure you cook long enough for the chicken to be cooked through.
Can I add in other spices?
You certainly can! I think sage would work really well here, as would rosemary. You could also top with pumpkin seeds at the end, right before serving.
You may also enjoy:
Pumpkin Split Pea Soup
- 1 14 oz canned pumpkin
- 1 14 oz can full-fat coconut milk
- 1 cup broth, or enough to thin out soup to your liking 8 oz
- 1 medium onion
- 3 large carrots
- 1 cup dried split peas soak before hand for 4+ hours, 8 oz
- 2 medium potatoes
- 2 medium sweet potatoes
- 12 oz cooked chicken
- salt and pepper to taste
- optional: cilantro, pumpkin seeds for topping
- Add canned pumpkin and coconut milk to a large pot or dutch oven over medium heat. Chop onion and add in. Allow to simmer for a few minutes. Chop up carrots, and add into pot along with soaked split peas (drain the water first).
- If needed, add in broth or water to thin out soup. Stir to mix, then cover and heat on medium low for 15-20 minutes, or until the carrots are soft.
- Chop up potatoes and sweet potatoes. Add in and continue to simmer. When carrots and potatoes are cooked to your liking and the split peas are soft, then you can add in the cooked chicken and cook for one more minute to incorporate. Add in salt and pepper to taste.
- Serve immediately. Cooled leftovers can be stored in the fridge for 3-4 days in a covered container.