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Pumpkin and Mango Soup with Chili Meatballs
Summer
Autumn
Winter
Soups
Meat
Naturally Brewed Soy Sauce
Preparation time:
25 mins
Calorific value (per portion):
2201 kJ / 526 kcal
Ingredients for 4 portions
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:
- 320 g minced meat
- 1 egg yolk
- 40 ml Kikkoman Naturally Brewed Soy Sauce
- 2 tbsp. breadcrumbs
- 2 tsp. chili flakes
- Sunflower oil
Preparation
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.
Used products in this recipe
Ingredients for 4 portions
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:
- 320 g minced meat
- 1 egg yolk
- 40 ml Kikkoman Naturally Brewed Soy Sauce
- 2 tbsp. breadcrumbs
- 2 tsp. chili flakes
- Sunflower oil