John Myers
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Pumpkin Cream Soup with sarfen Oriental Meatballs
The perfect pumpkin cream soup with sarfen oriental meatballs recipe with a picture and simple step-by-step instructions.
for the topping
- 1 piece Potato, about 150 gr.
- 1 piece Tart apples
- 2 piece Shallots
- 1 Bit Ginger
- 1 Bit Butter
- 1 liter Vegetable broth
- 100 ml Cream
- Salt
- Black pepper from the mill
- 200 g Mixed minced meat
- 2 Discs Crispbread with spices
- 2 tbsp Roasted pine nuts
- Harisa spice to taste
- 1 tsp Espelette pepper
- Sunflower oil
- 1 tbsp Curry
- Ground cinnamon
- Cut the pumpkins in half, remove the seeds and also scrape out the fibers, then carefully cut off the skin with a sharp kitchen knife, then dice the pulp. Peel and dice the potato. Peel and finely dice shallots. Peel the ginger and grate finely. Quarter, core and finely dice the apple. Heat the vegetable stock.
- Heat the butter and first let the shallot sear briefly, then add the remaining diced vegetables and sweat everything again, pour in the vegetable stock, add a little salt and cook over medium heat until soft.
- Then remove from the stove and puree, possibly add a little more vegetable stock until the desired consistency is reached, now fold in the cream and season to taste with the spices … this results in a nice creamy soup
for the topping
- Chop the pine nuts a little, put the crispbread in a plastic bag and “chop it up”, then add everything to the minced meat, mix well and season well with Harisa & Espelette pepper. Let it infuse a little and then shape small balls out of the mixture.
- Heat enough sunflower oil in a pan, add curry powder and bake the balls on all sides.
- Put the finished soup in a soup cup, sprinkle with a little cinnamon and serve the “sarfen meatballs” with it and now ….. enjoy your meal …..
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