Organic Pumpkin Soup with Crispy Sage and Parmesan Rice Balls

Serves: 4

Time: 45 minutes


  • In a large bowl mash beans with a potato masher until coarsely mashed.
  • Stir in rice and Parmesan cheese.
  • Stir in egg, 2 tablespoon of the snipped sage, and pepper.
  • Cover and chill for 1 hour if you have time.
  • Line a baking tray with parchment paper.
  • Mix crushed walnuts and panko.
  • Using moist hands, shape rice mixture into balls (around 18) then gently roll balls in panko mixture to coat. Arrange rice balls in the prepared baking pan and spray with a light coat of coconut oil. Bake for 15-20 minutes, or until light brown.
  • While the rice balls are cooking, heat 1 teaspoon of oil of your choice in a saucepan over medium heat. Add onion and garlic; cook for 5 minutes or until tender.
  • Stir in the chopped pumpkin, salt, and the remaining 2 tablespoon snipped sage add the Vogel veg broth and cook over medium heat till pumpkin is soft.
  • Liquidise pumpkin then serve with the rice balls on top.


For the Crispy Sage and Parmesan Rice Balls

  • 1 Cup cannellini beans,
  • 1/2 Cup of Chopped Onion
  • 2 Cups hot cooked brown rice
  • 1 ¼ cups shredded Parmesan Cheese
  • 2 Tablespoons snipped fresh sage (I used 4 tablespoons)
  • 1 Egg (I used 2 Eggs)
  • ¼ teaspoon ground black pepper
  • ¾ Cup Panko

For the Pumpkin Soup

  • ¼ cup finely chopped walnuts, toasted (or nut of your choice)
  • 2 cloves garlic, minced
  • 1 Pumpkin
  • 1 ½ Cups vegetable broth (I used Vogel’s Herbamare paste to make the stock)
  • ¼ Teaspoon salt
  • Coarsely chopped walnuts, toasted (optional)
  • Fresh sage leaves (optional)


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