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Pumpkin soup with cornmeal cheesy balls

Sweet pumpkin soup is a satisfying meal on its own, but even better with cornmeal cheesy balls.
Pumpkin soup with cornmeal cheesy balls

Pumpkin soup with cornmeal cheesy balls

4
10M
25M
35M

Ingredients

Method

1.Preheat oven to 200°C. Melt butter in large saucepan. Add pumpkin, potato, onion, garlic, oregano, salt and pepper. Cook, stirring often for 5 minutes. Add stock and bring to the boil.
2.Simmer for 20 minutes or until veges are soft. Puree in a food processor until smooth.
3.Meanwhile, place cornmeal and baking powder in a bowl. Mix in ricotta cheese, egg, parmesan cheese and parsley.
4.Roll tablespoon lots into balls and place on a baking-paper-lined oven tray. Bake for 10 to 12 mins or until golden. Scatter with coriander and chopped tomato and serve with soup.

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