My first ever recipe with pumpkin and a direct copy from the wonderful Sanjeev Kappor’s website. Original recipe found here.
Green Peas – 1 cup
Red pumpkin – 100 grams(peeled and diced)
Olive oil – 2 tbslsp
Vegetable stock – 2 1/2 cups (I used 2 chicken stock cubes)
Salt – to taste
Black pepper powder- to taste
Low fat Milk – 1/4 cup
Red capsicum 1 (roasted and puréed)
Heat 1 tbsp olive oil in a pan, add green peas. Add 1 cup water and 1 chicken stock cube and cook. Heat 1 tbsp in another pan and add the pumpkin and sauté. Add salt and black pepper powder to both the pans. Cook peas for 2 minutes. Add nutmeg powder and 1 cup water and the second chicken stock cube 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 dish.