Curried Pumpkin and Yellow Split Pea Soup

Servings -  approx. 8   Serving Size -  approx. 1 cup   Points Plus per Serving -  2 Points+
Calories - 106.8,   Total Fat - 1.1g,   Carb. - 20.9g,   Protein - 5.7g,   Fiber - 7.4g

1 tsp. olive oil
1 large onion, diced
3 carrots, peeled and diced
2 ribs of celery, diced
1 clove garlic, minced
1 TBS curry powder (I used McCormick)
1/2 tsp. ground cumin
4 cups fat free, low sodium chicken broth
2 cups water
1- 15 oz. can of pure pumpkin puree
12 oz. dried yellow split peas, rinsed and picked through
1 TBS brown sugar
salt and pepper, to taste
Plain, nonfat, Greek yogurt, for garnish (optional)
pepitas, for garnish (optional)

  1. In a large pot (like a 6 quart enameled cast iron one, heat the olive oil until hot over med/high heat.  Add in the onion, carrots, and celery.  
  2. Saute the vegetables until they begin to soften and the onion becomes transluscent.  Add in the garlic, and cook for about 1-2 minutes longer. 
  3. Add in the curry powder and the cumin and stir to combine.  Allow to cook for 1 - 2 minutes. 
  4. Add in the chicken broth, water, pumpkin puree, and the split peas.  Bring to boil. 
  5. Turn down to simmer, and loosely covered, allow to cook until the split peas and the vegetables are soft, about 1 to 1 1/2 hours. 
  6. With immersion blender, blend soup until it is mostly smooth. (How smooth you like it to be is your choice)   Stir in the brown sugar.  Taste for salt and pepper, and add as you like. 
  7. Garnish with plain Greek yogurt and pepitas, if desired. (garnishes NOT included in nutritional information provided)
Inspiration from Allrecipes