Pumpkin Soup with Meatballs
4 servings
60 minutes
Pumpkin soup with meatballs is a refined dish of French cuisine that combines the tenderness of baked pumpkin and the rich flavor of meatballs. This dish originated from the tradition of French rural cuisine, where vitamin-rich pumpkin was used in the autumn-winter period to prepare warming soups. The velvety texture of pumpkin puree perfectly complements the juicy meatballs, creating a harmony of taste. The soup has sweet and spicy notes, while a drop of olive oil adds sophistication. It is perfect for cozy home dinners and will also be a worthy decoration for festive tables. This soup embodies simplicity and elegance, capable of surprising even the most demanding gourmets.
1
Cut the pumpkin into small pieces. Place on a baking sheet, drizzle with oil, and bake in an oven preheated to 180 degrees until the pumpkin is soft.
- Pumpkin: 300 g
- Olive oil: to taste
2
Remove the skin from the kupat and roll 10 small meatballs from the minced meat. Peel the potatoes and cut them into small cubes.
- Kupaty (Georgian sausages): 2 pieces
3
Bring the broth to a boil, add potatoes and cook for seven minutes. Add the meatballs and cook until done for five minutes.
- Vegetable broth: 500 ml
- Salt: to taste
- Kupaty (Georgian sausages): 2 pieces
4
Place the meatballs on a plate, add pumpkin to the potatoes, and bring to a boil. Cook for three to four minutes.
- Pumpkin: 300 g
5
Blend the soup, then add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
6
Pour the soup into bowls, arrange the meatballs, and drizzle with olive oil.
- Olive oil: to taste