A Soup-er Bowl Pairing | ONEHOPE

Super Bowl Sunday does not have to revolve around heavy spreads or complicated menus. This Soup-er Bowl pairing offers a cozy, intentional way to spend the day at home, gathered with loved ones around a warm pot of soup and a great bottle of wine. This super bowl recipe leans into comfort, seasonality, and ease, making it ideal for a relaxed winter gathering that still feels thoughtful and elevated.

Red Curry Split Pea Soup

Serves: 6
Time: 1 hour, 10 minutes

Intro Copy

Bursting with flavor, this recipe takes a traditional split pea soup with ham hock and gives it an incredible twist. Red curry paste combines with coconut cream, garlic, bay leaf, and thyme, along with an assortment of vegetables, for a warm and hearty dish. This is the perfect soup to make with a leftover holiday ham hock from springtime gatherings, as long as there is still enough meat on it. Ham hocks can also be found in most grocery stores in the packaged specialty meats aisle. Pair a piping hot bowl of this soup with our Monterey Pinot Noir for a cozy winter meal at home.

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 large carrots, chopped into ¼-inch coins
• 5 celery ribs, chopped into ¼-inch half moons
• 3 garlic cloves, minced
• 1 cup split peas, rinsed
• 42 ounces chicken broth
• ½ teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon red curry paste
• 1 ham hock or shank with roughly 2 cups of meat
• 2 teaspoons salt
• ½ teaspoon ground pepper
• ¾ cup unsweetened coconut cream 

Instructions

1. Heat a large soup pot over medium heat, and add olive oil. Toss in onions, carrots, celery and saute for 8 minutes, stirring occasionally, until the vegetables are softened. Add in garlic and saute for another 2 minutes. 
2. Add split peas, chicken broth, thyme, bay leaf, and red curry paste into the pot, and stir to combine well. Nestle the ham hock into the vegetables until mostly submerged. Bring to a simmer, reduce heat to low, and cook covered for 30 minutes.
3. Remove the ham hock and bay leaf from the pot, discarding the bay leaf and replacing the lid. Cut the meat away from the bone, discarding the bones, skin and fat. Continue to cut the meat into cubes or shred, then add back to the pot. Season the soup with salt & ground pepper. Depending on the saltiness of the chicken broth, another teaspoon of salt may be needed.
4. Serve and garnish each bowl of soup with 2 tablespoons of coconut cream.

Test Kitchen Tip

This soup has a brothy consistency. For a creamier texture, use an immersion blender to puree the soup before adding the shredded ham back into the pot.

Why the Pairing Works

This super bowl recipe pairs seamlessly with Monterey Pinot Noir because both the soup and the wine rely on balance rather than intensity. The soup’s savory base, gentle spice from red curry paste, and richness from coconut cream create depth without heaviness. Monterey Pinot Noir’s bright acidity lifts the dish, while soft tannins and notes of dried cranberry and cherry complement the ham and earthy split peas. Soft baking spice, including clove and cinnamon, echoes the warmth of the soup, making this an easy, food-friendly pairing that feels especially fitting for a winter recipe.

Turn Super Bowl Sunday into a Soup-er Bowl at home. Make this winter recipe, open a bottle of Pinot Noir, and enjoy a relaxed, cozy way to celebrate the day. Which soup would you serve for your Soup-er Bowl?