I love adding toppings that are functional, but also add flare. I go with things like additional coconut milk, sautéed mushrooms, sprouted pumpkin seeds, micro greens, sriracha sauce or cashew sour cream.
PUMPKIN CURRY SOUP W/MEATBALLS
INGREDIENTS serves 3-4
2 cups organic Pumpkin Pure
2 cups pasture raised Bone Broth
1/2 cup full fall coconut or cashews (soaked)
1 garlic clove, minced
1/2 small onion, diced
2-3 tbsp curry powder (2 for mild)
1lb organic pasture raised turkey
1 pasture raised egg
2 tbsp coconut flour
1 tsp parsley
1 tsp oregano
1 tsp salt + peper
INSTRUCTIONS
Prep Time 5 min Cook Time 10 min
Set oven to broil at 500F.
In a medium pot over medium heat sautee garlic and onion in cooking fat until fragrant and translucent (3-4 min)
Add pumpkin, broth, curry, coconut milk, onions and garlic to a high speed blender.
Blend for 30 seconds and add back to a pot over medium heat.
While the soup warms, make the meat balls by combining meat, egg, flour and spices. Don’t forget to stir your soup occasionally to avoid burning.
Shape them into meatball sized balls (cookie scoop or tbsp works), place on a baking sheet lined with parchment paper and lightly brush each one with a drop olive oil or avocado oil.
Broil for 8-10 min.
Remove soup from heat + serve with meatballs!
Enjoy!