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Pumpkin and Mango Soup with Chili Meatballs

Ingredients for 4 portions

Per portion: 2201 kJ / 526 kcal

For the soup:

  • 800 g Hokkaido pumpkin
  • 1 small ripe mango
  • 1 small onion
  • 20 ml olive oil
  • 800 ml vegetable stock
  • 200 ml coconut milk
  • Salt and pepper

For the meatballs:


Preparation time: 25 mins

Dice the pumpkin, mango and onion. Sauté the onions in oil. Add the pumpkin and continue cooking for a few minutes. Add the vegetable stock, cover and simmer for around 15 minutes. Add ¾  of the mango and coconut milk and continue simmering for another 5 minutes. Puree the soup and season to taste.

To make the meatballs knead together all the ingredients except for the oil and season with salt if you like. Roll into small balls and fry in the oil.

To serve place the remaining mango cubes and the meatballs into pre-warmed soup dishes, pour over the soup and garnish with chili flakes if you like.