It’s the last day of October but thankfully not the end of pumpkin season. Even though pumpkin patches are almost emptied out and ready to be wrapped up, the seasonal spirit is still in the air. One of the privileges of living in Los Angeles is the variety of pumpkin patches around. So yesterday I tried to make it to the last pumpkin patch day, and take my son’s first fall pictures. We chose the most famous pumpkin patch in West Hollywood – Mr. Bones. When we got there, the place was full of paparazzi. And sure enough Halle Berry was there with her daughter. She didn’t’ seem to be fazed by all the commotion, but it was definitely a pleasant surprise for me.
As it’s slowly cooling down here in Southerns California, I’ve been in a mood for soups lately. So I’ve decided to incorporate pumpkin with my all time favorite split pea soup.
- 1 onion, diced
- 1/2 teaspoon of olive oil
- 2 1/2 cups of water
- 1 cup of dried split peas
- 1 cup medium-diced pumpkin
- 1/4 teaspoon of sea salt
- 1/4 teaspoon freshly ground black pepper
- In a large saucepan, on medium heat, saute the onions with the olive oil, salt, and pepper until the onions are translucent, 10 to 15 minutes.
- To the saucepan, add the water, split peas, and diced pumpkin
- Bring the soup to a boil, and then lower to a simmer and cover the saucepan.
- Simmer for about 30 minutes, or until the peas are mostly soft
- Skim off the foam while cooking.
- You can either blend the entire soup, or blend some of it and add the remaining mixture to the blended soup. If the soup is too thick, you can add more hot water.