Pumpkin – Mango Soup with Chilli Meatballs

Summary

Ingredients

• 3 onion (s)
• 3 mango (s), ripe (approx. 400 g each)
• 3 kg pumpkin (se) (Hokkaido)
• 6 tablespoon oil
• 2 tablespoon curry
• 2 tablespoon vegetable stock, instant
• 2 rolls, stale
• Water for soaking
• 1 piece (s) ginger (approx. 20 g)
• 2 chilli pepper (s), red
• 1 kg minced meat, mixed
• 2 egg (s)
• salt and pepper
• 1 lime (s), the juice it
• 2 ½ liters water

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Instructions

1. Peel and dice the onions. Peel the mangoes and cut the pulp from the stone. Quarter the pumpkins, remove the seeds and fibers. Cut into pieces with the peel.
2. Heat 3 tablespoons of oil in a saucepan. Sweat half of the onions in it. Briefly sauté the pumpkin flesh while stirring. Dust the curry over it and sweat it. Add the mangoes. Pour in 2 1/2 liters of water, stir in the stock, bring to the boil and simmer covered for approx. 30 minutes.
3. For the meatballs, soak the rolls in water. Peel the ginger and grate finely. Cut the chillies lengthways, remove the seeds (if necessary), rinse and chop very finely.
4. Knead the mince, the squeezed out rolls, the rest of the onions, eggs, ginger and chilli. Season with about 2 teaspoons of salt and about 1 teaspoon of pepper. Shape the mixture into small balls. Heat 3 - 4 tablespoons of oil in a large pan. Fry the meatballs in portions for 8-10 minutes each.
5. Finely puree the soup with a hand blender. Season to taste with salt, pepper and lime juice and serve. Serve the meatballs separately.