Frozen green peas
Red pumpkin (bhopla/kaddu),peeled and sliced
2 1/2 cups
Black pepper powder
Red capsicum,roasted and puréed
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 center. With the point of a knife draw thin rays all around. Garnish with parsley and serve hot.