Pumpkin mango soup with chili chopped balls

Name: Pumpkin mango soup with chili chopped balls
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 3 Onions; 3 ripe mangos (á approx. 400 g); 3 kg Hokkaido Pumpkin; 6-7 TABLESPOONS Oil; 2 TABLESPOONS Curry; 2 TABLESPOONS Vegetable broth (instant); 2 Bread roll (from the previous day); 1 piece(s) (approx. 20 g) Ginger; 2–3 red chillies; 1 kg mixed mince; 2 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 lime

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

3 Onions
3 ripe mangos (á approx. 400 g)
3 kg Hokkaido Pumpkin
6-7 TABLESPOONS Oil
2 TABLESPOONS Curry
2 TABLESPOONS Vegetable broth (instant)
2 Bread roll (from the previous day)
1 piece(s) (approx. 20 g) Ginger
2–3 red chillies
1 kg mixed mince
2 Eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 lime

Directions

1
Peel and chop the onions. Peel mangos, cut the flesh from the stone. Quarter pumpkin, remove seeds and fibres. Cut pumpkin with skin into pieces.
2
Heat 3 tablespoons of oil in a large pot. Sauté half of the onions in it. Stir-fry the pumpkin briefly while stirring. Sprinkle with curry and sauté. Add the mangos. Add 2 1/2 l water, stir in broth.
3
Bring to the boil and simmer covered for about 30 minutes.
4
Soak rolls for the meatballs. Peel and grate the ginger. Cut chillies lengthwise, remove seeds, wash and chop very finely. Knead minced, squeezed out rolls, rest onions, eggs, ginger and chili.
5
Season with about 2 tsp salt and about 1 tsp pepper. Form small balls from it. Heat 3-4 tablespoons of oil in a large pan. Fry the balls in the oil in portions for 8-10 minutes.
6
Finely puree the soup with a hand blender. Season to taste with salt, pepper and lime juice. Arrange pumpkin soup and meatballs separately (because of the veggies).