Saturday, 15 April 2017

Peas and Pumpkin Soup Recipe


BY SHEF SANJEEV KAPOOR
Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild



INGREDIENTS


  • Green peas frozen 1 cup

  • Red pumpkin (bhopla/kaddu) peeled and sliced 100 grams

  • Nutralite 3 tablespoons

  • Vegetable stock 2 1/4 cups

  • Salt to taste

  • Black pepper powder to taste

  • Nutmeg powder a pinch

  • Milk 1/4 cup

  • Red capsicum roasted and pureed 1 small

  • A sprig of parsley



                       


METHOD


Step 1


Heat 1 tablespoon Nutralite in a nonstick pan, add green peas. Add 1 cup vegetable stock and cook.



Step 2


Heat 1 tablespoon in another nonstick pan and add pumpkin slices and sauté.



Step 3


Add salt and black pepper powder to both the pans. Cook peas for 2 minutes.



Step 4


Add nutmeg powder and 1 cup vegetable stock to the pumpkin, cover and cook till soft.



Step 5


Put the peas into a mixer jar, add ¼ cup milk and puree. Put the puree into the pan.



Step 6


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.



Step 7


When the pumpkin softens, puree it with a ¼ cup stock.



Step 8


Pour both the soups into a soup bowl from opposite sides simultaneously.



Step 9


Place a blob of roasted and pureed red capsicum in the centre. With the point of a knife draw thin rays all around.



Step 10


Garnish with parsley and serve hot.




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