Follow these steps for perfect results
oil
garlic
peeled and roughly chopped
onions
peeled and diced
winter squash
peeled and roughly chopped
baking potatoes
peeled and roughly chopped
sugar
mangoes
peeled, pitted, roughly chopped
vegetable stock
bread rolls
slightly stale, soaked in water, excess water squeezed out
ground beef
eggs
fresh ginger
peeled and grated
red chilies
deseeded and chopped
balsamic vinegar
Heat 3 tablespoons of oil in a saucepan.
Saute garlic and half of the diced onions until translucent.
Add squash and potatoes and cook for 2 minutes.
Add sugar and cook until beginning to caramelize.
Add mangoes and vegetable stock and season.
Bring to a boil, cover, and cook for 20-25 minutes.
Combine bread, eggs, ginger, chilies, and remaining onions in a bowl.
Season the mixture.
Shape the mixture into 30 small meatballs.
Heat the remaining oil in a large frying pan.
Sear meatballs in batches over medium heat for 4-5 minutes until browned.
Drain the meatballs on paper towels.
Remove soup from heat and puree with a hand blender.
Add balsamic vinegar and season.
Ladle soup into bowls.
Add meatballs to each bowl.
Garnish with chilies.
Expert advice for the best results
Adjust the amount of chili to your preferred spice level.
Roast the squash for a deeper flavor.
Add a dollop of yogurt or sour cream for extra creaminess.
Everything you need to know before you start
15 minutes
Soup can be made a day ahead.
Garnish with fresh cilantro and a swirl of cream.
Serve with crusty bread.
Top with a sprinkle of toasted pumpkin seeds.
Complements the sweetness and spice.
Discover the story behind this recipe
Modern take on traditional soup.
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