How to make Peas and Pumpkin Soup - Prepared with Nutralite.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Green peas (हरे मटर), Red pumpkin (bhopla/kaddu) (लाल कद्दू/ भोपला)
Cuisine : Fusion
Course : Soups
Peas and Pumpkin Soup Recipe Card
Hindi: matar
You might be picking out these emerald hued little jewels from your food. But, wait, before you do that anymore! As these are a good source of fibre and potassium, which keeps all of our body cells functioning properly. Just when you thought that green peas are only used to add that extra punch to your savoury dishes, try a rich, creamy matar ki kheer to satiate your sweet buds too!
For more recipes related to Peas and Pumpkin Soup checkout Peas and Pumpkin Soup, French Pea and Mint Soup, Minted Pea Soup, Green Peas And Basil Soup . You can also find more Soups recipes like Hot and Sour Noodle Soup, Thai Vegetable Soup, Rajma soup, Mushroom And Ginger Soup With Crispy Rice .
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Peas and Pumpkin Soup Recipe
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.
