This pumpkin split pea soup is hearty, creamy and perfect for any time of the year! Paleo, Whole30, dairy-free.
114 ozcanned pumpkin
114 ozcan full-fat coconut milk
1cupbroth, or enough to thin out soup to your liking8 oz
1cupdried split peassoak before hand for 4+ hours, 8 oz
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.
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