Pumpkin mango soup with chili meatballs

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 10
  • 4 Onions
  • 3 Garlic cloves
  • 2 Mangoes (about 400 g each)
  • 2 kg Pumpkin (e.g. Hokkaido)
  • 600 g floury potatoes
  • 6-7 TABLESPOONS Oil
  • 3 TABLESPOONS Sugar
  • 2 1/2 l Organic vegetable broth
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 Bread roll (from the previous day)
  • 20 g Ginger Tuber
  • 2 red chillies
  • 1 kg mixed minced meat
  • 2 Eggs (size M)
  • 3-4 Tbsp white balsamic vinegar
  • 7-10 Tbsp Chillies

Directions

  1. 1

    Peel onions, dice 2 onions. Peel and roughly chop the garlic. Cut mangos from the stone. Cut the flesh in a grid pattern down to the skin, cut off the skin. Cut pumpkin into slices, remove seeds.

  2. 2

    Peel, wash and roughly dice the pumpkin. Potatoes peel, wash and roughly dice. Heat 3 tablespoons of oil in a large pot, fry onions and garlic in it until transparent. Add pumpkin and potatoes, fry briefly, sprinkle with sugar and allow to caramelize slightly.

  3. 3

    Add mangoes and deglaze with broth. Season with salt and pepper. Bring to the boil, cover and cook for 20-25 minutes. Soak rolls in water. Finely dice 2 onions. Peel ginger and grate finely.

  4. 4

    Wash and clean the chilli, cut lengthwise and remove the seeds. Cut the pods into small pieces. Knead minced meat, eggs, ginger, diced onion, 2 teaspoons salt, pepper, chilli and squeezed out bread roll. Form small balls from the minced mass.

  5. 5

    Heat 3-4 tablespoons of oil in a large frying pan. Fry the meatballs in it in two portions for 4-5 minutes each while turning over medium heat. Puree the soup with a blender, season to taste with salt, pepper and vinegar.

  6. 6

    Add balls, heat again and arrange in small bowls. Garnish with chilli peppers.

Nutrition Facts

KCAL
520 kcal
CARBS
37 g
FATS
28 g
PROTEINS
26 g