Healthy bonus: Vitamin A from the pumpkin, fiber from the peas

Ingredients

　　1/4 tsp saffron threads

　　10 cups (2 1/2 quarts) chicken broth

　　1 1/4 cups dried yellow split peas

　　1 large onion, chopped

　　1 tbsp olive oil

　　1 tsp ground cinnamon

　　1/4 tsp ground ginger

　　6 cups peeled, seeded and cubed pumpkin (from a 3- to 4-pound pumpkin)

　　Minced fresh parsley

　　In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron, and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.

Nutrition Per Serving

　　3 g fat (0 g saturated)

　　0 mg cholesterol

　　934 mg sodium

　　37 g carbohydrates

　　12 g fiber

　　17 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/678331/2?mbid=HDEPI) ›