Description

Creamy Pumpkin Soup with Meatballs is a rich and comforting dish that combines velvety pumpkin soup with tender, flavorful meatballs. This easy homemade recipe is perfect for cozy dinners, offering a delicious balance of sweetness and savory goodness in every spoonful.

Ingredients

For the soup:

600g pumpkin (peeled and cubed)
2 tbsp olive oil
1 onion (chopped)
2 cloves garlic (minced)
1 liter vegetable or chicken stock
½ cup (120ml) cream
Salt and black pepper to taste

For the meatballs:

300g ground meat (beef, chicken, or turkey)
¼ cup breadcrumbs
1 egg
2 cloves garlic (minced)
½ tsp paprika
Salt and black pepper to taste

For garnish:

Fresh parsley (chopped)

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Instructions

In a bowl, combine ground meat, breadcrumbs, egg, garlic, paprika, salt, and pepper. Mix gently and form small meatballs. Set aside.
Heat olive oil in a large pot over medium heat. Add onion and cook until soft.
Stir in garlic and cook for 1 minute until fragrant.
Add pumpkin cubes and pour in the stock. Bring to a boil.
Reduce heat and simmer until pumpkin is tender.
Blend the soup until smooth using an immersion blender or regular blender.
Return soup to low heat and stir in the cream.
Gently add meatballs and simmer until cooked through and tender.
Adjust seasoning if needed and remove from heat.
Serve hot, garnished with fresh parsley

Notes

Avoid overmixing meatballs to keep them tender.You can roast the pumpkin beforehand for deeper flavor.Add spices like nutmeg or cumin for extra warmth.For dairy-free, substitute cream with coconut milk.