Spooky Split Pea Soup in the Pressure Cooker

I’m back at it with the pressure cooker for this Spooky Split Pea Soup recipe.  But, never fear.  If you don’t have a pressure cooker, you can still make this recipe.  I’ve got both versions of the recipe below.

spooky split pea soup

Of course, if you’d rather, you can join me on YouTube and watch how I whip this one up in no time.  Too, I show you how to make it extra festive with all that garnish.

Spooky Split Pea Soup

The first few times I tried making split pea soup back in the day, they were super thick and pasty.  Not the smooth, hearty, silky soup that you see here today.  The trick is knowing the proper proportion of liquid to peas.

spooky split pea soup

I love to load the soup up with aromatics like garlic and fennel. I also finish the soup with some fresh spinach and additional fresh peas before blending so that it’s extra green in color.

spooky split pea soup

And, great news is that this recipe is also gluten free!  Just be sure to check the ingredients in your bouillon to make sure it’s full GF friendly.

spooky split pea soup

The most fun part of this recipe, though, is decorating it before serving.  You could definitely get creative, but I used sour cream to create a web and sprinkled on crispy bacon, peas and corn.

Happy Halloween and stay safe out there!

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spooky split pea soup

Spooky Split Pea Soup

  • Author: Joanie Simon
  • Total Time: 25 mins
  • Yield: 8 - 10 servings 1x


A spooky take on an easy split pea soup


  • 1 lb split peas
  • 1 potato
  • 1 onion
  • 1 Tbs Better Than Bouillon (chicken or vegetable)
  • 1/2 tsp salt
  • 2 Tbs red wine vinegar
  • 2 loves garlic
  • 6 cups water
  • 1/4 tsp fennel seeds
  • 1 cup peas defrosted frozen
  • 1 cup spinach
  • sour cream, bacon bits, corn and peas for garnish


  1. Place peas, potato, onion, bouillon, salt, vinegar, garlic, and water into a pressure cooker and cook on high for 10 minutes. *if cooking on a stovetop, soak the peas overnight then combine aforementioned ingredients into a soup pot and cook over a medium to medium low heat (simmer) for 30 to 45 minutes until the peas are tender.
  2. After the cooking, add in spinach and 1 cup peas into the soup and blend until smooth with a standard blender or imersion blender. May require to be processed in batches if using a standard blender.
  3. Add more salt to taste.
  4. Serve topped with sour cream, bacon, corn and peas.
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Soup
  • Cuisine: American

*Recipe by Joanie Simon (Joanie Simon Media)

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