Creamy Pumpkin Soup with Meatballs

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, potatoes and carrot, then season to taste with salt and pepper. Mix well and fry for 3 - 4 minutes.

Add the stock, tomato and yellow curry spices, along with two thirds of the coconut milk. Cover with the lid and bring to the boil, then reduce the heat and cook gently for 20 - 25 minutes. 

Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the meatballs for 2 - 3 minutes until evenly browned. Lower the heat and cover with the lid, then fry for a further 5 - 6 minutes or until the meatballs are done.

Take the soup off the heat. Add 50ml per person of the reserved cooking liquid, then use an immersion blender to process into a smooth soup. Add an extra splash of cooking liquid if the soup is too thick for your liking.