Preparation
The Soup:
Step 1
Take a large pot, melt a nob of butter and cook the roughly chopped onions until translucent. Chop up the celery and leeks, and put in the pan with the onions.
Step 2
Dice the parsnips, and add these to the pot.
Step 3
Cut the pumpkins in half, remove the seeds, slice into large chunks and add to the pot to cook.
Step 4
Peel and crush the garlic, and then tie the thyme and bay leaves together to form a bouquet garni. Add to the vegetables. Season the vegetables with the garam masala, curry powder and turmeric.
Step 5
Pour the stock over the vegetables, then leave to simmer with a lid on for at least 40 min.
Step 6
Blend the soup until smooth.
The meatballs:
Step 1
Mix the egg yolks and breadcrumbs into the mince. Season with salt and pepper.
Step 2
Finely dice the chorizo and chop the parsley, then fold both into the mince mixture.
Step 3
Roll the mince into small meatballs, then fry in a nob of butter until cooked through.
Step 4
Serve the soup with the fried chorizo meatballs, a sprinkling of parsley and some paprika powder to taste.