spicy-pumpkin-and-split-pea-soup-232424.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Ginger",
        "Onion",
        "High Fiber",
        "Lunch",
        "Saffron",
        "Pumpkin",
        "Fall",
        "Winter",
        "Healthy",
        "Cinnamon",
        "Self",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Spicy Pumpkin and Split Pea Soup",
    "url": "http://www.epicurious.com/recipes/food/views/spicy-pumpkin-and-split-pea-soup-232424"
}