SOUPSONG HAS GONE HARDCOPY!
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Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

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Sweet and spicy, smooth and textured, this golden soup is quite special in its own right...besides being a traditional soup for Moroccan Jews to eat on the feast night of Rosh Hashana. Serve hot to 8 as the first course of a robust earthy meal. Also nice with a sandwich for lunch.

• 1 ¼ cups yellow split peas
• 1 large onion, chopped
• 10 cups chicken stock
• 1/4 cup olive oil
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon saffron, heated and crumbled
• 6 cups (about 3/4 pounds) peeled, seeded, and cubed pumpkin (even better, butternut or another winter squash)
• salt and pepper to taste

Garnish: minced parsley

In a large pot, bring the stock, split peas, and onion to a boil, reduce heat and simmer, partially covered, for 30-40 minutes. Stir in the oil, cinnamon, ginger, saffron, and squash cubes. Bring to a boil, reduce heat, and simmer partially covered for about an hour, stirring occasionally. The squash will be beginning to fall apart and it and the peas will be tender. Season to taste with salt and pepper. Ladle into bowls. Garnish each portion with minced parsley.