Pumpkin Soup with Small Meatballs

Ingredients

• 300 g pumpkin flesh
• 1 small carrot
• 1 split celery root
• 2 onions
• 2 Garlic cloves
• 15 g ginger
• 1 tbsp oil
• 1 l beef broth
• Salt
• Pepper
• Cress (for garnish)
• pumpkin seed oil (for garnish)
• 250 g minced beef
• 1 egg
• 1 tbsp rolled oats
• 1 Garlic clove
• 0.5 onion
• 2 tbsp chopped parsley
• 1 tsp dried marjoram
• 1 tsp sharp mustard
• Pepper
• 2 tbsp oil

Instructions

1. 1.

   Dice the pumpkin flesh for the soup. Peel and dice the carrot and celery root into small pieces. Strip the onions and garlic, then finely chop them. Sauté everything in oil, add the broth, simmer for about 20 minutes, then blend until smooth. Season with salt and pepper.

2. 2.

   For the meatballs, strip and finely mince the onion and garlic, sauté briefly in 1 tsp oil, then mix with rolled oats, parsley, egg, and minced beef. Season and taste. Shape small balls from the mixture.

3. 3.

   Briefly brown the meatballs in the remaining oil, add them to the soup, and let them cook through.

4. 4.

   Serve the soup in bowls, garnished with cress and a drizzle of pumpkin seed oil.