Cinderella's Pumpkin Soup
with meatballs, carrot & coconut milk4.5(176)
Calories
:
594 kcalProtein
:
22.4g proteinTotal
:
35 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
-30% carbs
Allergens:
- May contain traces of allergens
- Selderij
- Ei
- Gluten
- Mosterd
- Soja
Bring fairytales to the dinner table Cook this magical recipe and win an unforgettable stay at the Efteling Wonder Hotel! When you order an Efteling recipe, you'll receive a board game placemat to complete the fairytale at the table and make dinner even more enchanting! Maximum one placemat per box each week (while stocks last). Check HelloFresh.nl/Efteling for more information regarding terms & conditions.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
50 g
Potatoes
4 piece
Beef-pork meatballs with Thai seasoning
(May be present: Selderij, Ei, Gluten, Mosterd, Soja)
1 piece
Garlic
½ piece
Carrot
150 g
Diced pumpkin
75 milliliters
Coconut milk
⅓ sachet(s)
Yellow curry spices
½ piece
Romano pepper
Not included in your delivery
200 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2484 kJ
Calories594 kcal
Fat43.3 g
Saturated Fat20 g
Carbohydrate27.3 g
Sugar13.2 g
Dietary Fiber6.8 g
Protein22.4 g
Salt2.1 g
Trans Fat0.3 g
Potassium492.3 mg
Calcium41.5 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Soup pan or large pan with lid
•Fryingpan with lid
•Stick Blender
Cooking Steps
1
- Prepare the stock.
- Slice the onion into half rings and crush or mince the garlic.
- Peel the potatoes and cut them into small pieces.
- Dice the carrot and the Romano pepper.
2
- Heat a drizzle of olive oil in a large pot over medium-high heat and fry the onion and garlic for 2 - 3 minutes.
- Add the pumpkin, Romano pepper, potatoes and carrot, then season to taste with salt and pepper.
- Mix well and fry for 3 - 4 minutes.
3
- Add the stock and the yellow curry spices, along with two thirds of the coconut milk.
- Cover with the lid and bring to the boil.
- Reduce the heat and cook gently for 20 - 25 minutes.
4
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the meatballs for 2 - 3 minutes until evenly browned.
- Lower the heat and cover with the lid.
- Fry for a further 5 - 6 minutes or until the meatballs are done.
5
- Take the soup off the heat, then use an immersion blender to process until smooth.
- Add an extra splash of water if the soup is too thick for your liking.
6
- Serve the soup in bowls or deep plates and top with the meatballs.
- Drizzle with the rest of the coconut milk.
