Pumpkin Split Pea Soup
This pumpkin split pea soup is hearty, creamy and perfect for any time of the year! Paleo, Whole30, dairy-free.
Servings: 4 people
Calories: 517kcal
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Facts (per serving, recipe makes 4 servings): 517 calories, 20 g fat, 57 g total carbs, 15 g fiber (42 g net carbs), 31 g protein