Preheat the oven to 350 degree
In a large bowl, toss the large pumpkin piece, shallots, chopped celery and minced garlic with just enough oil and place on a baking sheet into the oven or in a pan on gas stove.

Roast them until tender, approximately 15-20 minutes. Cool and purée it.

In a pan take butter add bay leaf, cinnamon powder, salt and black pepper powder. Stir and add pumpkin purée to it
Let it boil for 5-7 mins.

Adjust the consistency by adding vegetable stock.

Keep the consistency a little thick for Pumpkin soup.

Check the seasoning at this stage and add if needed.
Remove the bay leaf before serving

In a pot of water add peas to boil. Once they are tender add them to a large bowl with ice and water.
This will retain their green colour.

Let it sit in the water for 5 minutes then drain and set aside.
In a pan add some butter, put a bay leaf for flavor, sauté onions and garlic. Stir occasionally

Now add cashews and boiled peas to it, sauté for 2-3 minutes more
Add half of the milk to avoid burning

Boil for 2-3 minutes and switch off the flame
Let it cool naturally.

Now remove the bay leaf and blend the soup.

You can sieve the soup and pour again in the pan to reheat and season it.

Add salt and black pepper powder
Add more milk to adjust to the thick consistency.

Assembling -

Now pour both soups in separate pans for easy pouring
I used two glass bottles
Take the serving soup bowl
Pour both soups together from the bottles
Holding in both the hands
You will see different portions of soup.

For Garnishing I have cut a heart shaped paneer cube
Kept it in beetroot water fr a couple of hours
Then place the paneer heart in the middle of the soup bowl
You can garnish with Coriander leaves or pomegranate kernels too