Christmas is coming, the goose is getting fat…but first we’ve got TURKEY DAY to contend with. I’m both eagerly anticipating and dreading the gorgefest that is this Thursday. I mean I love the holiday because it’s an excuse for me to think, talk, breathe, sleep, swim, bathe, timewarp and gangnam dance all about food! Still the thought of how much I’m going to eat, and oh I will be eating, makes my little bitty tummy cry out in horror and my tastebuds just laugh maniacally. I love the food but oh I dread the scale and the rock feeling that comes after. This year our menu will be slightly modified to feature a healthier assortment of fair since my Mom has been working to lose weight (and you know I have been) and my Step-Dad **should** be eating healthier though if you’ll remember at times I feel like that’s a losing battle. This means mashed cauliflower at our table instead of mashed potatoes, though there will be molasses scalloped yams, and a heart healthy salad of kale and brussel sprouts but oh I am getting ahead of myself. Thanksgiving isn’t here yet and none of these things have been made.
As I’m trying to get all these things done my posts will be a bit lighter this week. I’m taking the day before off work so I can focus entirely on yoga and meal prep. In the meantime I wanted to bring you a great recipe that is perfect for Thanksgiving and anytime in the fall, light on calories and what is this? Vegan?! Twice in a week…two days in a row? No don’t worry I’m not cutting meat out of my diet. This was an “accidentally vegan” recipe. I probably just instinctively gravitated toward out of a subconscious desire to balance the insane quantities of turkey I’ll be consuming later on in the week and for days after.
Once Thanksgiving passes the pumpkin stock in the stores dies down considerably…and after January especially. They are usually still in season though so if you don’t get a chance to make this now keep it in mind for some chilly January night. Pumpkin yellow split pea soup just gives me another excuse to use my favorite fall ingredient. I’ll have a less healthy pumpkin recipe for you tomorrow too…and no it won’t be a pie! Pumpkin doesn’t come only in pie and lattes ya know. It’s an extremely healthy recipe—the soup tastes sweet thanks to the pumpkin. There’s almost no fat and you still get a good 7 grams of protein in a bowl.
What I really love about this recipe is how very simple it is to make. If you are attending a family gathering Thursday and want to bring something to contribute that isn’t a storebought pie, try this out instead. Soup can be made a day or two ahead of time and if you just purchase pre-made broths and get already diced pumpkin you will have basically no fussy prep at all. These serving sizes are approximate but a big batch of this stuff should make 15 – 1 ½ cup bowls. That makes it great for a large family. If you have a smaller family meal ahead of you, freeze single portions in freezer safe bowls. It’ll keep really well all winter long in an airtight container. I always have soups on hand in the freezer for cold, rainy days when I’m feeling under the weather. Oh and for a little extra crunch add on a few roasted pumpkin seeds! Nutritional value does not take this into account.
Pumpkin Yellow Split Pea Soup
Adapted from the New England Soup Factory Cookbook Read more