Pumpkins are one of the
healthiest vegetables in the world that are low in calories and enriched with
vitamins. A good cooking pumpkin usually has a lighter color than the typical
orange pumpkin, and can be quite large. For this recipe you will need a medium
sized red pumpkin, one cup of green peas, and one red capsicum. Depending on
the size of the pumpkin this soup will serve at least 4-6 people. Rich in beta carotene this soup is tasty too. Besides, the soup
will provide Vitamin A from the
pumpkin, fiber from the peas.
Ingredients:
•
|
Frozen 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 pureed
|
1
small
|
•
|
Parsley
|
a
sprig
|
Preparation:
Heat 1 tablespoon butter in a
non-stick pan, add green peas. Add 1 cup vegetable stock and cook. Heat 1
tablespoon 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 center. With the point of a knife draw thin rays all
around. Garnish with parsley and serve hot.
Happy devouring!
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