Pumpkin Meatball Soup

Hello there friends!  Hope you had a wonderful weekend, the weather here was so nice and we had the chance to visit The Toronto's Black Creek Pioneer Village, you will see some pictures at the end of the post.
Now this wonderful soup that I have  today is inspired by a Greek meatball soup and it;s soooo good!
We're going to have this soup at our table all winter long! It's just perfect for kids, my son loves it!

1 pumpkin about 2lbs (you can use butternut squash or sweet pumpkin)
2 tablespoons olive oil
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
1 clove garlic minced
1 liter water or chicken broth (I had a little broth, about a cup, the rest I used water)
4 tbsp of  rice 
Juice of half a small lemon
400 - 500 g ground beef
1/2 onion, chopped
1 egg
4 tbsp rice
2 tbsp chopped parsley
1/2 teaspoon cumin
Salt - Pepper

How to make
Using a bowl, mix and knead all the ingredients of the meatballs. Cover and set in the fridge.
Preheat oven to 375 degrees. Halve and Seed the squash then place the pieces cut side down on a baking sheet and bake about 30 minutes until soft.
When it is soft and ready, let cool slightly and scoop out the flesh. Measure about 2 cups for the soup.

Place a saucepan over medium-high heat and add the olive oil. When the oil is hot, add the onion, celery and carrot. Stir, add salt and pepper, cumin and when the vegetables are tender add the garlic. Stir and add the broth.
When the soup comes to a boil reduce the heat to low and simmer for about 15 to 20 minutes. Puree the vegetables using a food processor or a blender. Add the pumpkin pulp and stir.
 Shape small meatballs and add them to the pot.
Add the 4 tbsp of rice bring to a boil and then reduce to a simmer. Simmer for 20 minutes, add the lemon juice and serve with a spoonful of Greek Yogurt.


Black Creek Pioneer Village

The Black Creek Pioneer Village is a historic site inside the town of Toronto and it is a recreation of life in early 19th century.

Have a nice week!


  1. Two of my favorite things - pumpkin and meatballs! Amazing soup. And your trip looks like fun!

  2. What's your IG account? What a great healthy meal Eri! I'd love to have this tonight...although I'm busy today and don't have much time to cook. Keeping this recipe for the future. Looks like you had a fun trip!

  3. What a lovely looking soup. I've had meatball soup before but never with pumpkin - always more of a tomato base. This look into the 19C has been fascinating. I love the old classroom - reminded me of Little House on the Prairie xx

  4. This soup looks light and definitely tasty!!!
    I took the kids there when they were younger, what an amazing experience, I know your son loved it!!!

  5. Eri, your soup looks delicious! It's funny because I made a butternut squash soup last night that I'm serving with shrimp, similar to yours. We're thinking alike but I would have never thought to use meatballs. Love your pictures of your visit! Looks like a step back in time!

  6. This looks so delicious and comfortingly homey bowl of soup! Love it!
    You certainly had a good trip, thanks for sharing the lovely photos!
    Have a nice day!

  7. What a delicious and comforting soup! I love it, Eri.

  8. I never would have thought to put meatballs in pumpkin soup but I bet it is delicious.

  9. This looks like a great soup for the cold days to come. Hope you are having a great week Eri! Take care!!

  10. I never used meatballs on pumpkin soup, I think I will do the same next time I make them its a great idea specially for me who love meat

  11. I love pumpkin soup, it has the appealing color and wonderful taste.

  12. How did I miss this posting from you, delicious!!

  13. The combination of meatballs and soup, rocks!
    Nice collection of recipes that you have. Drop in on our blog if you are looking for some german recipes. Cheers, Al.


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