Pumpkin-mango soup with chili meatballs

Ingredients for 10 servings:

• 3 onions
• 3 mango(s), ripe (approx. 400 g each)
• 3 kg pumpkin(s) (Hokkaido)
• 6 tbsp oil
• 2 tbsp curry
• 2 tbsp vegetable broth, instant
• 2 rolls, stale
• Water for soaking
• 1 piece(s) ginger (approx. 20 g)
• 2 red chili peppers
• 1 kg minced meat, mixed
• 2 eggs
• salt and pepper
• 1 lime(s), the juice
• 2 ½ liters of water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and dice the onions. Peel the mangoes and cut the flesh away from the stones. Quarter the pumpkins, removing the seeds and fibers. Cut into pieces, including the skin. Heat 3 tablespoons of oil in a saucepan. Sauté half of the onions. Briefly fry the pumpkin flesh while stirring. Sprinkle the curry over the onions and sauté. Add the mangoes. Pour in 2.5 liters of water, stir in the stock, bring to a boil, and simmer covered for about 30 minutes. For the meatballs, soak the bread rolls in water. Peel and finely grate the ginger. Cut the chilies lengthwise, remove the seeds (if necessary), rinse, and chop very finely. Knead the mince, the squeezed-out bread rolls, the remaining onions, the eggs, ginger, and chili together. Season with about 2 teaspoons of salt and about 1 teaspoon of pepper. Form the mixture into small balls. Heat 3-4 tablespoons of oil in a large pan. Fry the meatballs in batches for 8-10 minutes, turning each one on its side. Purée the soup with a hand blender until smooth. Season with salt, pepper, and lime juice and serve. Serve the meatballs separately.