Peas and Pumpkin Soup

Cooking Time: 20-25 minutes
Servings: 4
Preparation Time: 20-25 minutes
Category: Veg
Ingredients

• Frozen green peas 1 cup
• Red pumpkin (bhopla/kaddu),peeled and sliced 100 grams
• Butter 2 tablespoons
• Vegetable stock 2 1/2 cups
• Salt to taste
• Black pepper powder to taste
• Nutmeg powder a pinch
• Milk 1/4 cup
• Red capsicum,roasted and puréed 1 small
• Parsley a sprig

Method

1. Heat 1 tbsp butter in a non stick pan, add green peas.
2. Add 1 cup vegetable stock and cook.
3. Heat 1 tbsp in another non stick pan and add pumpkin slices and saute.
4. Add salt and black pepper powder to both the pans.
5. Cook peas for 2 minutes.
6. Add nutmeg powder and 1 cup vegetable stock to the pumpkin, cover and cook till soft.
7. Put the peas into a mixer jar, add ¼ cup milk and puree.
8. Put the puree into the pan.
9. Rinse the mixer jar with ¼ cup stock and add to the pan.
10. When it comes to a boil pour the soup into a soup tureen.
11. When the pumpkin softens, puree it with a ¼ cup stock.
12. Pour both the soups into a soup bowl from opposite sides simultaneously.
13. Place a blob of roasted and pureed red capsicum in the center.
14. With the point of a knife draw thin rays all around.
15. Garnish with parsley and serve hot.