Ginger Lemon Spit Pea Soup

My father-in-law is obsessed with traditions, Birthdays, holidays, modings, graduations ... ho's there to make the day special and momentous, and, of course, to remind us all of the elaborate ways we need to carry out the proceedings just how everything was done the last time-because it's tradition. The last weekend in November, when all of Denmark is mourning the very last bits of light before winter, it is a tradition that we gather at my father-in-law's house for yellow split pea soup. For me, sitting around a long table with my large extended family, catching up over piping-hot bowls of golden soup is on antidote to the darkness and softens the blow of impending cold. This is my version of the soup, which I continue to make from that weekend deep into the winter monthe to romedy whatever chill has taken hold, Split pens are relatively bland, so this soup relies on plenty of ginger and lemon for brightness, and pumpkin to bring sweetness and depth-certainly nontraditional but dellelous additions. I like to crush a low pleces of the cooked pumpkin on the wide of the pot with my wooden poon and let it dissolve into the broth; it note as a thickener and turns the soup’s lovely golden hue.

Great

% Daily Values based on a 2,000 calorie diet