Spicy Turkey Meatballs and Pumpkin Curry Soup

I tend to fly by the seat of my pants when it comes to cooking. Recipes, shmrecipes (that’s super hard to say outloud, fyi). So when I got a recipe from a friend for pumpkin curry soup and I was missing like… half? the ingredients for it, I was secretly a little excited about trying a new spin on it. So here’s what I ended up with – spicy turkey meatballs and pumpkin curry soup. Slam dunk, in my book. I’ll definitely be making this again.

Spicy turkey meatballs and pumpkin curry soup

 

Spicy turkey meatballs and pumpkin curry soup

For the meatballs:

  • 1lb ground turkey (I used white meat and they were great, but feel free to use dark. Most turkey meatball recipes recommend dark because it’s jucier)
  • a palm-full of chopped cilantro
  • 1 Tbs soy sauce and a dash of Worcestershire
  • 3 tsp sugar
  • 1-2 pinches of ground ginger
  • 1-2 cloves of garlic (I tend to be heavy-handed with my garlic If you don’t love it… take it down to 1 clove)

1. Preheat the oven to 400 degrees.

2.Stir all the ingredients up, gently, and portion them into ping-pong ball sized meatballs. Usually about 10-12 meatballs. Seriously about the gentle part – if you stir too much, or squeeze the heck out of your turkey, it’s going to get tough.

3. Brown the meatballs on all sides because who wants a meatball that hasn’t been browned? Not this gal. (should take about 10 minutes total)

4. Stick them in the oven until they’re cooked through (7-10 minutes)

For the pumpkin curry soup:

  • 3 Tbs butter
  • 4 cloves of garlic, chopped
  • 1/2 an onion, chopped, is recommended here for people who aren’t allergic to onions (like I am!)
  • 1 Tbs red curry powder
  • 3 1/2 cups of chicken broth
  • 29 oz can of pumpkin
  • 1 1/2 cup of cream or 1/2 and 1/2
  • salt and pepper to taste

1. Melt the butter and cook the garlic (and onion, if you use it) and curry powder in the melted butter for ~5 minutes

2. Add broth, salt and pepper, and pumpkin – cover and let simmer for 30 minutes

3. Add cream or half and half and simmer for the last 5 minutes

For plating, I put the turkey meatballs in a shallow bowl, and ladled the soup all around it. SO delicious, and pretty good-lookin, if I do say so myself.

Hope you love this recipe as much as I did! Let me know if you make it and if you make any changes. I love a new twist on a recipe.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s