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Peas and Pumpkin Soup

Rated 3/5 based on 1 customer reviews

Rich in beta carotene this soup is tasty too.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 21-25 minutes

Cooking time : 21-25 minutes

Servings : 4

Peas and Pumpkin Soup

Main Ingredients

Frozen green peas , Red pumpkin (bhopla/kaddu),peeled and sliced

Cuisine

Continental

Course

Soup

Level Of Cooking

Easy

Calories

249

Carbohydrates

29.6

Protein

34.2

Fat

3.9

Fibers

10

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

Step 1


Heat 1 tbsp butter in a non stick pan, add green peas. Add 1 cup vegetable stock and cook. Heat 1 tbsp in another non stick pan and add pumpkin slices and saute. Add salt and black pepper powder to both the pans. Cook peas for 2 minutes.

Step 2


Add nutmeg powder and 1 cup vegetable stock to the pumpkin, cover and cook till soft. Put the peas into a mixer jar, add ¼ cup milk and puree. Put the puree into the pan. Rinse the mixer jar with ¼ cup stock and add to the pan. When it comes to a boil pour the soup into a soup tureen.

Step 3


When the pumpkin softens, puree it with a ¼ cup stock. Pour both the soups into a soup bowl from opposite sides simultaneously. Place a blob of roasted and pureed red capsicum in the center. With the point of a knife draw thin rays all around. Garnish with parsley and serve hot.

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