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Peas and Pumpkin Soup
Main Ingredients | Green peas, Red pumpkin (bhopla/kaddu) |
Cuisine | Fusion |
Course | Soup |
Prep Time | 10-15 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup frozen green peas
- 100 gms red pumpkin, peeled and sliced
- 2 tablespoons butter
- 2¼ cups vegetable stock
- Salt to taste
- Black pepper powder to taste
- A pinch of nutmeg powder
- ¼ cup milk
- 1 small roasted and pureed red capsicum
- A sprig of parsley
Method
- 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.
- 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.
- 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 centre. With the point of a knife draw thin rays all around.
- Garnish with parsley and serve hot.
Nutrition Info
Calories | 249 |
Carbohydrates | 29.6 |
Protein | 34.2 |
Fat | 3.9 |
Other Fiber | Fibre-10 gms |
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