Pumpkin Soup with Meatballs
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pumpkin (se) (e.. Hokkaido)
- 1 onion (s)
- 2 cloves garlic)
- 2 red pepper (s)
- 1 piece (s) ginger root, the size a walnut
- 1 chilli pepper (s)
- 300 g minced meat, mixed
- 1 egg (s)
- 3 tablespoon breadcrumbs
- salt
- pepper
- Paprika powder, noble sweet
- 1 pinch (s) clove powder
- 1 pinch (s) cinnamon powder
- 4 tablespoon clarified butter
- 600 ml meat stock (instant)
- 100 g whipped cream
- 2 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Wash, core and roughly dice the pumpkin. Peel the onion and garlic and chop finely. Halve the peppers, remove the seeds and wash. Finely dice 1/2 bell pepper and set aside (for decoration). Peel the remaining pods with a peeler and roughly dice. Peel the ginger and grate finely. Cut the chilli lengthways, clean, rinse off the seeds and chop finely.
- Knead the mince with the egg, breadcrumbs, garlic, salt, pepper, paprika, clove powder and cinnamon. Shape them into small balls and fry them in 3 tablespoons of hot clarified butter for about 5 minutes.
- In the meantime, heat the remaining lard in a large saucepan and sauté the onion in it. Add large pieces of pepper, pumpkin, ginger, chilli and broth and simmer for about 20 minutes. Puree the soup, season to taste and stir in the cream. Divide the meatballs into deep plates, pour the soup over them and serve garnished with the finely diced paprika pieces and parsley.
- Tip:
- Before processing the chilli pepper, be sure to put on disposable gloves! Because the substances in the chilli pepper are very difficult to remove from your hands with soap and water. Even if you have washed your hands thoroughly, there are still residues of the substances in the skin and if you scratch your nose or eyes you can still feel a burning sensation. Own experience.
- Since peeling peppers is a mushy affair (juice runs out), there is still the following possibility: Simply slide the peppers skin up on a baking sheet lined with baking paper in the oven and turn on the grill. But please stick to it! As soon as the peel starts to bubble or turns black, take it out immediately, wait a few minutes (too hot!) And peel off the peel.
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