Peas and Pumpkin Soup

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 redcapsicum
• A sprig of parsley 

Method 

1. Heat 1 tbsp butter in a non stick pan, add green peas.  Add 1 cup vegetable stock and cook.
2. Heat 1 tbsp in another non stick pan and add pumpkin slices and saute.
3. Add salt and black pepper powder to both the pans. Cook peas for 2 minutes.
4. Add nutmeg powder and 1 cup vegetable stock to the pumpkin, cover and cook till soft.
5. 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.
6. When the pumpkin softens, puree it with a ¼ cup stock.
7. Pour both the soups into a soup bowl from opposite sides simultaneously.
8. Place a blob of roasted and pureed red capsicum in the centre.  With the point of a knife draw thin rays all around.
9. Garnish with parsley and serve hot.

Nutrition Info