• 1 onion (large. chopped. about 2 cups)
  • 1 tsp ginger (freshly grated or powdered)
  • 2 c yellow split peas (dried)
  • 2 sweet potatoes (medium. peeled and cut into 1/2 inch cubes)
  • 1⁄2 c pumpkin seeds (toasted)


  1. Heat a large pot over medium-high heat.
  2. Add onion and a splash of water, and cook, stirring, about 5 minutes or until translucent, adding a little more water if necessary to prevent sticking.
  3. Stir in ginger and cook 1 minute, stirring.
  4. Add 8 1/2 cups water, peas and sweet potato and bring to a boil.
  5. Reduce heat to a simmer, cover and simmer for 1 hour.
  6. Uncover and continue to simmer 15 minutes. Carefully purée soup with a hand-held immersion blender or in batches in a blender until smooth and creamy.
  7. Garnish with pumpkin seeds.


Recipe courtesy of Food For People