For the soup:
Ingredients (Serves 4)
For the meatballs:
Ingredients (Serves 4)
Halve the Hokkaido pumpkin, remove the seeds and cut into cubes. Add these together with vegetable stock into a large pan and let it simmer for 20 minutes. Peel the mango, remove the stone and put the flesh aside in a bowl. Peel the banana, cut in chunks and add to the mango together with grated ginger (peel first) and grated turmeric (peel first).
Add coconut milk to the soft pumpkin, followed by wine, mango, banana, ginger and turmeric. Blend thoroughly with a hand blender. If necessary, add a little water and season to your liking with salt and pepper. Add the cinnamon stick and kaffir lime leaf and leave to infuse for 10 minutes. To serve, drizzle a little pumpkin seed oil on the soup.
Preheat oven to 120 °C. Season the minced meat with some salt, pepper and garlic powder and form small balls. Skewer three pieces each on a skewer and fry briefly on all sides in a pan with rapeseed oil. Then place in an oven dish and bake in the oven for approx. 15 minutes at 120 °C. Serve with the soup.
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