Pumpkin puree soup with meatballs
Description
The base of this dish is pumpkin purée, which can be prepared in advance and stored in the refrigerator for a couple of days, for example. When diluted with cream, it turns out amazing! The meatballs can be made from chicken breast or turkey, for instance. Before serving, you can garnish the soup with fresh herbs. I highly recommend giving it a try. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Wash the pumpkin, cut it into pieces, and place in a heatproof dish. Drizzle with oil, season with salt, add garlic and spices. Bake in a preheated oven at 180 degrees.
- 2
Step 2
2. Bake until tender (20 to 45 minutes, depending on the size of the pieces).
- 3
Step 3
3. Carefully separate the pulp, removing the spices.
- 4
Step 4
4. Place in a saucepan, mash into a puree, and put on the heat.
- 5
Step 5
5. Meanwhile, prepare the meatball filling. Pass the fillet and onion through a meat grinder. Add garlic, salt, pepper, and other spices to taste. Mix thoroughly.
- 6
Step 6
6. Shape the meatballs.
- 7
Step 7
7. Fry on a skillet with heated oil until golden brown on all sides.
- 8
Step 8
8. Add the cream to the purée, bring to a boil again. Check for salt.
- 9
Step 9
9. Add the meatballs to the soup and cook for a few minutes. That's it, the soup is ready to serve, optionally garnished with fresh herbs.