What are the main ingredients in Chicken Meatballs in Pumpkin Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

What is the nutritional information of Chicken Meatballs in Pumpkin Soup?

Calories: 588, Carbs: 52 grams, Fat: grams, Protein: 39.8 grams, Sugar: 17.2 grams, Salt: 1279 grams

How do I prepare Chicken Meatballs in Pumpkin Soup?

SOUP-ER: Boil the kettle. Dilute the vegetable stock with 500ml of boiling water. Place a pot for the soup over a medium heat with a drizzle of oil. When hot, sauté ½ of the diced onion for 2-3 minutes until soft and translucent. Mix in ¾ of the curry paste (or to taste) and ½ of the grated garlic and fry for a minute until fragrant, shifting constantly. Add the pumpkin pieces and fry for 2-3 minutes. Pour in the diluted stock and stir to incorporate. Bring to a simmer, cover, and cook for 10-15 minutes, stirring occasionally, until the pumpkin is tender. CRISPY CHICKS: Place a pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in! On completion, drain on paper towel and set aside for serving. ROLLING: In a bowl, combine the mince with the Indian Rub to taste. Mix in the remaining diced onion and the remaining grated garlic and season. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. WHAT A BALL: When the chickpeas are done, place in a bowl and cover to keep warm. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove from the pan on completion and drain on paper towel. ALL TOGETHER NOW: When the pumpkin has softened, mix in some more curry paste if you'd like more spice. Transfer the soup mixture to a blender. Pulse until smooth and return to the pot. If the soup is too thick, add in some water until desired consistency. Place over a low heat, pop in the meatballs and simmer for 3-4 minutes until cooked through, basting occasionally. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. DINNER AWAITS: Bowl up some spicy pumpkin soup and chicken meatballs. Scatter over the crispy chickpeas and dollop the coconut yoghurt. Drizzle over the pesto and sprinkle over the chopped parsley. Divine, chef!

What should be prepared from my kitchen to make Chicken Meatballs in Pumpkin Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

Chicken Meatballs in Pumpkin Soup

Grab a soul-warming bowl of softly spiced pumpkin soup, brimming with lush chicken meatballs. Sprinkled with crispy chickpeas and parsley, and dolloped with coconut yoghurt and throws of coriander pesto. A divine dinner awaits you!

Chicken Meatballs in Pumpkin Soup

with crispy chickpeas, coriander pesto & coconut yoghurt

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chicken Mince
Chickpeas
Coconut Yoghurt
Coriander Pesto
Fresh Parsley
Garlic Clove
Garlic Cloves
NOMU Indian Rub
Onion
Onions
Pumpkin Chucks
Pumpkin Chunks
Spice & All Things Nice Cape Malay Curry Paste
Vegetable Stock Sachet
Vegetable Stock Sachets

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel

Photo of Chicken Meatballs in Pumpkin Soup

Serves 1

SOUP-ER
Boil the kettle. Dilute the vegetable stock with 300ml of boiling water. Place a pot for the soup over a medium heat with a drizzle of oil. When hot, sauté ½ of the diced onion for 2-3 minutes until soft and translucent. Mix in ¾ of the curry paste (or to taste) and ½ of the grated garlic and fry for a minute until fragrant, shifting constantly. Add the pumpkin pieces and fry for 2-3 minutes. Pour in the diluted stock and stir to incorporate. Bring to a simmer, cover, and cook for 10-15 minutes, stirring occasionally, until the pumpkin is tender.
CRISPY CHICKS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in! On completion, drain on paper towel and set aside for serving.
ROLLING
In a bowl, combine the mince with the Indian Rub to taste. Mix in the remaining diced onion and the remaining grated garlic and season. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs.
WHAT A BALL
When the chickpeas are done, place in a bowl and cover to keep warm. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove from the pan on completion and drain on paper towel.
ALL TOGETHER NOW
When the pumpkin has softened, mix in some more curry paste if you'd like more spice. Transfer the soup mixture to a blender. Pulse until smooth and return to the pot. If the soup is too thick, add in some water until desired consistency. Place over a low heat, pop in the meatballs and simmer for 3-4 minutes until cooked through, basting occasionally. Loosen the pesto with olive oil in 5ml increments until drizzling consistency.
DINNER AWAITS
Bowl up some spicy pumpkin soup and chicken meatballs. Scatter over the crispy chickpeas and dollop the coconut yoghurt. Drizzle over the pesto and sprinkle over the chopped parsley. Divine, chef!

Vegetable Stock Sachet - 1
Onion - 1
Spice & All Things Nice Cape Malay Curry Paste - 5ml
Garlic Clove - 1
Pumpkin Chunks - 250g
Chickpeas - 60g
Chicken Mince - 150g
NOMU Indian Rub - 5ml
Coriander Pesto - 10ml
Coconut Yoghurt - 20ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

SOUP-ER
Boil the kettle. Dilute the vegetable stock with 500ml of boiling water. Place a pot for the soup over a medium heat with a drizzle of oil. When hot, sauté ½ of the diced onion for 2-3 minutes until soft and translucent. Mix in ¾ of the curry paste (or to taste) and ½ of the grated garlic and fry for a minute until fragrant, shifting constantly. Add the pumpkin pieces and fry for 2-3 minutes. Pour in the diluted stock and stir to incorporate. Bring to a simmer, cover, and cook for 10-15 minutes, stirring occasionally, until the pumpkin is tender.
CRISPY CHICKS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in! On completion, drain on paper towel and set aside for serving.
ROLLING
In a bowl, combine the mince with the Indian Rub to taste. Mix in the remaining diced onion and the remaining grated garlic and season. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion.
WHAT A BALL
When the chickpeas are done, place in a bowl and cover to keep warm. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove from the pan on completion and drain on paper towel.
ALL TOGETHER NOW
When the pumpkin has softened, mix in some more curry paste if you'd like more spice. Transfer the soup mixture to a blender. Pulse until smooth and return to the pot. If the soup is too thick, add in some water until desired consistency. Place over a low heat, pop in the meatballs and simmer for 3-4 minutes until cooked through, basting occasionally. Loosen the pesto with olive oil in 5ml increments until drizzling consistency.
DINNER AWAITS
Bowl up some spicy pumpkin soup and chicken meatballs. Scatter over the crispy chickpeas and dollop the coconut yoghurt. Drizzle over the pesto and sprinkle over the chopped parsley. Divine, chef!

Vegetable Stock Sachets - 2
Onion - 1
Spice & All Things Nice Cape Malay Curry Paste - 10ml
Garlic Cloves - 2
Pumpkin Chunks - 500g
Chickpeas - 120g
Chicken Mince - 300g
NOMU Indian Rub - 10ml
Coriander Pesto - 20ml
Coconut Yoghurt - 40ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

SOUP-ER
Boil the kettle. Dilute the vegetable stock with 800ml of boiling water. Place a large pot for the soup over a medium heat with a drizzle of oil. When hot, sauté ½ of the diced onion for 2-3 minutes until soft and translucent. Mix in ¾ of the curry paste (or to taste) and ½ of the grated garlic and fry for a minute until fragrant, shifting constantly. Add the pumpkin pieces and fry for 2-3 minutes. Pour in the diluted stock and stir to incorporate. Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the pumpkin is tender.
CRISPY CHICKS
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in! On completion, drain on paper towel and set aside for serving.
ROLLING
Preheat the oven to 200°C. In a bowl, combine the mince with the Indian Rub to taste. Mix in the remaining diced onion and the remaining grated garlic and season. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. Place on a greased baking tray and coat in a little oil.
WHAT A BALL
When the chickpeas are done, place in a bowl and cover to keep warm. Pop the tray of meatballs in the hot oven and bake for 7-8 minutes until browned but not cooked through, shifting halfway. Remove from the oven on completion.
ALL TOGETHER NOW
When the pumpkin has softened, mix in some more curry paste if you'd like more spice. Transfer the soup mixture to a blender. Pulse until smooth and return to the pot. If the soup is too thick, add in some water until desired consistency. Place over a low heat, pop in the meatballs and simmer for 3-4 minutes until cooked through, basting occasionally. Loosen the pesto with olive oil in 5ml increments until drizzling consistency.
DINNER AWAITS
Bowl up some spicy pumpkin soup and chicken meatballs. Scatter over the crispy chickpeas and dollop the coconut yoghurt. Drizzle over the pesto and sprinkle over the chopped parsley. Divine, chef!

Vegetable Stock Sachets - 3
Onions - 2
Spice & All Things Nice Cape Malay Curry Paste - 15ml
Garlic Cloves - 3
Pumpkin Chucks - 750g
Chickpeas - 180g
Chicken Mince - 450g
NOMU Indian Rub - 15ml
Coriander Pesto - 30ml
Coconut Yoghurt - 60ml
Fresh Parsley - 8g

Download the Recipe

Serves 4

SOUP-ER
Boil the kettle. Dilute the vegetable stock with 1L of boiling water. Place a large pot for the soup over a medium heat with a drizzle of oil. When hot, sauté ½ of the diced onion for 2-3 minutes until soft and translucent. Mix in ¾ of the curry paste (or to taste) and ½ of the grated garlic and fry for a minute until fragrant, shifting constantly. Add the pumpkin pieces and fry for 2-3 minutes. Pour in the diluted stock and stir to incorporate. Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the pumpkin is tender.
CRISPY CHICKS
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 15-20 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in! On completion, drain on paper towel and set aside for serving.
ROLLING
Preheat the oven to 200°C. In a bowl, combine the mince with the Indian Rub to taste. Mix in the remaining diced onion and the remaining grated garlic and season. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. Place on a greased baking tray and coat in a little oil.
WHAT A BALL
When the chickpeas are done, place in a bowl and cover to keep warm. Pop the tray of meatballs in the hot oven and bake for 7-8 minutes until browned but not cooked through, shifting halfway. Remove from the oven on completion.
ALL TOGETHER NOW
When the pumpkin has softened, mix in some more curry paste if you'd like more spice. Transfer the soup mixture to a blender. Pulse until smooth and return to the pot. If the soup is too thick, add in some water until desired consistency. Place over a low heat, pop in the meatballs and simmer for 3-4 minutes until cooked through, basting occasionally. Loosen the pesto with olive oil in 5ml increments until drizzling consistency.
DINNER AWAITS
Bowl up some spicy pumpkin soup and chicken meatballs. Scatter over the crispy chickpeas and dollop the coconut yoghurt. Drizzle over the pesto and sprinkle over the chopped parsley. Divine, chef!