Pumpkin Ragout with Minced Balls

For the minced balls, soak bread roll in water and squeeze. Peel and finely chop the onion. Mix bread and onion cubes with minced meat and egg. Add salt, pepper and paprika powder. Make small balls from the mixture and put them in the refrigerator.

For the pumpkin ragout, peel and finely chop shallots and garlic. Peel the pumpkin, remove the seeds and cut into small cubes. Heat butter in a saucepan and sauté shallots and garlic. Add pumpkin pieces and sauté. Pour vegetable soup over it and put a lid on the pot. Let the ragout simmer on low heat for about 10 minutes.

Then add the minced meatballs and let everything cook together for another 10 minutes.

Mix flour with cold water and stir into the ragout. Let simmer for about 2 minutes more.

Mix coconut milk with coffee cream and stir into the pumpkin ragout. Season with salt, pepper, curry, coriander and lemon juice and serve the ragout together with the rice.

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