Pumpkin Soup With Coconut And Meatballs

INGREDIENTS:

Number of servings

Servings: 8

List of ingredients

2 lbs. (1 kg) pumpkin, peeled and coarsely chopped

2 onions, coarsely chopped

3 apples, peeled and coarsely chopped

2 parsnips, peeled and coarsely chopped

4 garlic cloves, peeled

4 tins of coconut milk, 14 oz. (4 dl) tins

28 oz. (8 dl) water

1 lemon

1.7 lbs. (800 g) ground beef

2 eggs

7 oz. (200 g) Snøfrisk (Norwegian goat cream cheese)

1 tbs. red Thai curry paste

Oil for frying

Salt

Pepper

PREPARATION:

• Fry the vegetables in a pan with the olive oil for a few minutes. Add the coconut milk and water. Allow the mixture to simmer until the vegetables are soft. Mash the soup using a hand blender and add the juice from the lemon, salt and pepper to taste.

• While the vegetables are cooking, mix the ground beef, eggs, red curry paste and cheese together. Roll out the meatballs and cook them in the soup for 8-10 minutes.