Breaking News
Loading...
Sunday, December 8, 2013

Peas & Pumpkin Soup

4:23 PM
        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!

0 comments:

Post a Comment

 
Toggle Footer