This recipe came completely out of my creative side (eheh), I saw this photo for pumpkin & meatball soup on a magazine using canned pumpkin soup and thought...ergh, they have ruined this recipe...but the photo looked really yummy, so...ms Laura decided to make up one that looked like the photo...in the end, it looked close to the photo...but I'm sure it tasted much better...not to brag, but I made up a really delicious hybrid between boring pumpkin soup, chicken meatballs and Asian flavours. I hope you try it, don't be scared, really...it was very good!
Serves 4:
meatballs: 250g chicken mince, 2 garlic cloves crushed, 1/2 onion finely chopped,1 tsp grated ginger, salt & pepper, 1 1/2 tsp soy sauce, 1 tbsp chopped coriander
soup: 1.5 Kg pumpkin, 250 ml coconut milk, bunch fresh coriander chopped, 1 green chilli finely chopped, 1/2 onion finely chopped, 2 tsp olive oil, 200 g fresh noodles (I used thai flat noodles but hokkien or any other fresh noodles will be fine), 1 red capsicum finely sliced, 2 carrots cut into matchsticks, juice of 4 limes or about 2 large lemons, salt and pepper to taste,
1. Pre heat your oven to 190C. (I only roast the pumpkin because I hate cutting it when raw, and by doing this its really easy to cut, plus I like the smoky flavour - but you can use just raw pumpkin later on, letting it simmer until soft)
2. In a bowl mix chicken mince, garlic, ginger, onion and soy sauce, season with salt, pepper and coriander, mix again and set aside;
3. Place the pumpkin in a tray lined with foil and bake for half an hour or until soft. When ready, let cool for a while and then chop coarsely;
4. In a sauce pan heat olive oil, add chopped onion, chilli and cook for a couple of minutes;
5. Add coconut milk, chopped pumpkin and cook for another 5 minutes. Remove from heat, and blend the soup at this stage (if you used raw pumpkin you will have to cook for longer) until you have a creamy texture;
6. Add chopped carrot, capsicum and about 1 cup water- you might need more water to reach the correct consistency, you don't want a mash or a watery soup, so you have to test a bit at this stage - and chopped coriander. Simmer covered for about 15 minutes or until carrots are cooked through;
7. Using your hands, make 8 small meatballs and set aside;
8. Back to the soup, season with salt, pepper and lemon juice. Add noodles making sure they separate themselves . Finally place meatballs in the soup, cover and cook for another 5-10 minutes;
9. When meatballs are cooked, check seasoning one last time and add more lemon juice if necessary;
Serve soup while warm.
Enjoy.
Serves 4:
meatballs: 250g chicken mince, 2 garlic cloves crushed, 1/2 onion finely chopped,1 tsp grated ginger, salt & pepper, 1 1/2 tsp soy sauce, 1 tbsp chopped coriander
soup: 1.5 Kg pumpkin, 250 ml coconut milk, bunch fresh coriander chopped, 1 green chilli finely chopped, 1/2 onion finely chopped, 2 tsp olive oil, 200 g fresh noodles (I used thai flat noodles but hokkien or any other fresh noodles will be fine), 1 red capsicum finely sliced, 2 carrots cut into matchsticks, juice of 4 limes or about 2 large lemons, salt and pepper to taste,
1. Pre heat your oven to 190C. (I only roast the pumpkin because I hate cutting it when raw, and by doing this its really easy to cut, plus I like the smoky flavour - but you can use just raw pumpkin later on, letting it simmer until soft)
2. In a bowl mix chicken mince, garlic, ginger, onion and soy sauce, season with salt, pepper and coriander, mix again and set aside;
3. Place the pumpkin in a tray lined with foil and bake for half an hour or until soft. When ready, let cool for a while and then chop coarsely;
4. In a sauce pan heat olive oil, add chopped onion, chilli and cook for a couple of minutes;
5. Add coconut milk, chopped pumpkin and cook for another 5 minutes. Remove from heat, and blend the soup at this stage (if you used raw pumpkin you will have to cook for longer) until you have a creamy texture;
6. Add chopped carrot, capsicum and about 1 cup water- you might need more water to reach the correct consistency, you don't want a mash or a watery soup, so you have to test a bit at this stage - and chopped coriander. Simmer covered for about 15 minutes or until carrots are cooked through;
7. Using your hands, make 8 small meatballs and set aside;
8. Back to the soup, season with salt, pepper and lemon juice. Add noodles making sure they separate themselves . Finally place meatballs in the soup, cover and cook for another 5-10 minutes;
9. When meatballs are cooked, check seasoning one last time and add more lemon juice if necessary;
Serve soup while warm.
Enjoy.
Wow, that sounds great! I was looking for an alternative pumpkin soup recipe because I bought a whole pumpkin on special but didn't know what to do with parts of it (my hubby prefers non-vegetarian meals...LOL) and found this one. I'll definitely give it a go. Just need to get some chilli and coriander. I'll try to write another comment once I've made the soup. Thanks for sharing such a creative yet simple recipe!
ReplyDeleteJohanna :)