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Gilding the Lily since 2006

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Pumpkin Soup with Lamb Meatballs

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Since my wrist is still a little iffy, I decided to forgo making Uzbek-style lamb-pumpkin manti (dumplings), and made a soup instead. Here’s a bowl of tender hunks of roasted kabocha squash tossed in Uyghur spices (think five spice with cumin and black pepper added); Oregon-grown Anderson Ranches lamb meatballs seasoned with lots of ginger, garlic, coriander and cumin; dark and rich venison stock; and lots of pretty things on top: smoky pepitas tossed in oil and more seven-spice, marigold petals, cilantro, and fennel frond. It’s all of my favorite things, creamy and savory and soulful, autumn perfection in a bowl. πŸ‚ πŸ₯˜ 🍁Oh! The lamb is available through @nicky.usa or at @marketofchoice, @wcmbutcher, @chucksproduce and many other fine grocers πŸ‘ 🐏#meatconcierge #nickyusa #andersonranches #lamb #uzbekfood #soupweather #uyghur #meatballs #pumpkin #kabocha #wintersquash #f52grams #huffposttaste #eeeeeats #food52 #homecooking #prettyfood #autumnfood #glutenfree #dairyfree

A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 30, 2018 at 5:00pm PDT


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