Pumpkin Soup with Small Meatballs
- 300 grams Pumpkin
- 1 small carrot
- 1 cut Celery root
- 2 onions
- 2 garlic cloves
- 15 grams ginger
- 1 Tbsp vegetable oil
- 1 l Beef broth
- Cress (for garnishing)
- Pumpkin seed oil (for garnishing)
For the soup: cut pumpkin pulp into cubes. Peel carrot and celery, cut both into small cubes. Peel onions and garlic and chop finely. Heat oil in a saucepan and saute all vegetables for a few minutes. Add broth and simmer for about 20 minutes. Puree soup and season with salt and pepper.
For the meatballs: peel onion and garlic and finely chop. Heat 1 teaspoon of oil in a pan and saute onion adn garlic until soft. Remove from heat and cool slightly. Combine with oat rolls, parsley, egg and ground beef, season with spices, mustard, salt and pepper. Shape mixture into small balls.
Heat remaining oil in a pan and cook meatballs, few at a time, until golden brown on all sides. Add to soup and heat through, if necessary.
Pour soup into bowls and garnish with watercress. Drizzle with pumpkin seed oil and serve.