Pumpkin-Mango Soup with Hot Meatballs (FUSION)

  • 1,76 lb pumpkin
  • 1 small ripe mango
  • 1 small onion
  • 0,67 oz olive oil
  • 27,35 oz of vegetable juice
  • 6,76 oz coconut milk
  • salt, pepper

For the meatballs:

  • 0,70 lb minced meat
  • 1 egg yolk
  • 1,35 oz soy sauce
  • 2 tablespoons Panko - Japanese crispy breadcrumbs
  • 2 teaspoons of paprika
  • Sunflower oil

Cut the pumpkin, mango and onion into cubes. Onion cubes are lightly fried in oil. Add pumplin pieces and fry briefly. Prepared vegetable broth is added and cooked for about 15 minutes. Add ¾ of the chopped mango and coconut milk and cook for another 5 minutes. The soup is pureed and tasted.

For the meatballs, all the ingredients except the oil are kneaded, salted if necessary and tasted. Small patties are formed and fried in oil.

To serve, the remaining mango cubes are placed in preheated soup bowls with the meatballs, the soup is poured on top, and optionally drizzled with paprika.


 

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