photo: Carrot Pumpkin Soup with Chicken Meatballs

Carrot Pumpkin Soup with Chicken Meatballs

Bright carrot pumpkin soup with gentle cream consistence is a wonderful idea for a family lunch. Thanks to juicy chicken meatballs, the soup is very tasty and nourishing. It’s the best dish for cool weather. Soup is useful and nutritious, pleases the eye and warms the soul. Advice! For preparation of vegetable broth it is possible to use carrots, onions, dill and celery stems, parsnip roots and parsley.
60 min
8 servings


  • Pumpkin
    500 g
  • Carrot
    2 pcs
  • Onion
    1 pcs
  • Garlic
    3 clove
  • Vegetable broth
    1 l
  • Olive oil
    50 ml
  • Dried garlic
    0.25 tsp
  • Paprika
    0.25 tsp
  • Chicken fillet
    350 g
  • Bread crumbs
    25 g
  • Milk
    50 ml
  • Dried basil
    0.25 tsp
  • Oregano
    0.25 tsp
  • Salt
    - to taste
  • Black pepper
    - to taste

Carrot Pumpkin Soup with Chicken Meatballs


  • 1. Peel onions and cut largely. Wash carrots, peel and cut into cubes. Cut the peeled garlic cloves into thin slices.
  • 2. Put the ground vegetables in a pan with heated vegetable oil. Stir periodically and let’s brown vegetables until soft on medium fire.
  • 3. Clean fresh pumpkin from peel and seeds and cut into small pieces.
  • 4. Add the ground pumpkin to the browned vegetables.
  • 5. Stir and continue to fry the ingredients together for another 2-3 minutes.
  • 6. Then pour into soup vegetable broth. Cover the pan with a lid and put it on fire. Cook the soup for 15 minutes after boiling of the broth.
  • 7. Use a submersible blender to ground the soup into a homogeneous puree.
  • 8. Let's make meatballs. Wash chicken fillet, cut into small pieces and transfer into a blender bowl. Add milk, bread crumbs, salt and seasonings to the meat.
  • 9. Break the mixture into a homogeneous thick mince. Wet our hands in cold water and form small chicken meatballs from the ready mince.
  • 10. Bring vegetable puree soup to boiling. Put chicken meatballs in the pan. Cover the pan with a lid and cook puree soup with meatballs on a low fire for 15 minutes.
  • 11. At the end of the preparation add salt, black ground pepper and paprika to the soup.
  • 12. Serve ready pumpkin-carrot soup with garlic croutons or crumbs, decorated with fresh greenery.

    Bon Appetite!