How to make Peas and Pumpkin Soup - Rich in beta carotene this soup is tasty too.

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

Main Ingredients : Frozon green peas, Red Pumpkin

Cuisine : American

Course : Soups

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Peas and Pumpkin Soup Recipe Card

Peas and Pumpkin Soup
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The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world.  They brought with them their local ingredients as well as cooking styles with them.  Yet amidst all these varieties Chinese and Italian cuisines dominate.  
During the 18th and 19th centuries, the Americans developed a number of new foods.  What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Peas and Pumpkin Soup Recipe

  • Frozon green peas 1 cup

  • Red Pumpkin 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.