Monday, October 6, 2014

MTR #3 - Pumpkin Carrot Apple Soup with Meatballs


This is a very simple pumpkin soup that I made on Sunday night. As we came home pretty late, and the kids were super hungry, I quickly snapped 1 or 2 fotos and served the soup immediately without delay so that they could eat and go to sleep. It is now already autumn and since my kitchen is always very dark, the few fotos I took turned out to be very dark and blur, hehehe. From now onwards all my photos will look like this due to the lack of day light in my kitchen, so please bear with me! :(

This is a recipe I happened to see on a malaysian website. It is what I consider a western soup with an oriental touch. What is very unique about this pumpkin soup which sets it apart from other pumpkin soups is that, it not only contains pumpkin, carrot and onion, it also contains ginger and apple! The apple gave it a tinge of sweetness and the ginger gave it a tinge of spiciness. A very wholesome soup with loads of vitamines and minerals!

I made some modifications such as adding some meatballs so that I don't have to spend extra time to make a meat dish separately. It was already 4pm when we arrived home after spending the whole afternoon touring a factory nearby (it was Open Bedrijvendag or Open House for companies in Belgium). So there was little time to dilly-dally, luckily I managed to cook up this pumpkin meatball soup within an hour. We ate this soup together with our regular wholemeal bread from the bakery, a very light and healthy dinner for all of us. My 2 older kids loved the meatballs and kept asking for more!

Recipe adapted from here.

Ingredients

400g pumpkin, peeled, seeded and chopped
100g carrot, peeled and chopped (about 1 big carrot)
1 big red apple, peeled, cored and chopped
100g onion, peeled and chopped (about 1 medium onion)
1 clove garlic, crushed
3 thin slices ginger
1 tsp dried mixed herbs (I used 1/4 tsp each of rosemary, thyme, basilicum and oregano)
1 tbsp olive oil
1 tbsp butter
700ml water or chicken stock
100ml whipping cream
freshly ground black pepper


Meatballs 
400g minced meat, rolled into small meatballs (I used frozen meatballs from supermart)


Seasoning
salt and pepper to taste (I used 3/4 tsp of fine sea salt)
1 tsp chicken stock granules or to taste (I used 3/4 tsp)

Garnish
1-2 tbsp finely chopped chives (omitted)


Method
1. Heat butter and olive oil in a deep saucepan over medium heat. Add onion, garlic and ginger. Sauté gently until onion turns soft. (I used a wok to stir-fry)

2. Add chopped pumpkin, carrot, apple, and mixed herbs. Stir–fry well. Increase the heat and bring to a boil. (After boiling, I transfer it to a stainless steel soup pot for it to simmer in the next step.)

3. Pour in half the water or chicken stock. Cover and leave to cook on very low heat for about 1/2 hour, stirring occasionally until pumpkin is soft.

4. Pour the soup into a food processor or blender. Add a ladle or two of the stock. Process to a smooth puree.

5. Return the puree to the pot and add remaining stock. Add small meatballs into the soup. Bring to a gentle boil. Add cream and adjust seasoning to taste. Bring to a simmer over medium heat and it is ready to be served.

6. Ladle into warm soup bowls and garnish with a little chopped chives (optional). 

Useful tip: To make the minced meat into meatballs without spending too much time and dirtying your hands, you can place the minced meat in a piping bag, cut a hole at the edge of the piping bag, and squeeze the minced meat out, then use a pair of scissors to cut the meat into meatballs and let them drop into the soup as you cut. With this method, you can easily make meatballs and drop them into the soup within 2 minutes!


Btw, the theme for My Treasured Recipes MTR #3 in Oct and Nov is Taste of Autumn. You are welcome to post any fruits and veggies harvested in Autumn from 1 Oct to 30 Nov 2014 and link to us. For more info, please refer to this link - http://everybodyeatswell.blogspot.be/2014/10/mtr-3-taste-of-autumn-fruits-and.html


I am submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by myself, Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Also  linking this to Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).


5 comments:

  1. Very nice comfort food ... this soup is full of nutrition with carrot, apple, pumpkin etc. Great to add in meatballs served as 1 pot soupy meal. Yummy-licious :D

    ReplyDelete
  2. you are so great, can prepared such a yummy soup within an hour and to dip with wholemeal bread is perfect match. Thanks for your wonderful support to LTU, hahahaha, you are cute for aiming as the 100 post, thanks again for your participation.

    ReplyDelete
  3. WOW! I love this hearty soup. Looks pretty and delicious!

    ReplyDelete
  4. Hi Miss B, this is something very special. Sounds and looks yummy, healthy and nutritious too. Thanks for sharing and cheers :)

    ReplyDelete
  5. Hi Bee,
    Eillen, is right! You are great, preparing such lovely soup in such a short time.
    The soup simply looks yummilicious!
    Thanks for sharing this to LTU!
    mui

    ReplyDelete

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