Pumpkin Coconut Meatball Soup

I was looking for something to do with those vegetable balls we bought from IKEA that seem a bit dry by themselves. I found a meatball soup in Scandinavian cooking and thought, hmmm, this could work. So this is my adaptation for a tasty, veggie-rich meal. Of course, one could just use regular meatballs which likely add more flavoring. I was in the mood for a simple meal but I suggest experimenting with some different herbs and spices if you use the veggie balls.

Sauté in a bit of oil
1/2 onion, chopped
1 parsnip, cubed
1 large granny smith apple, chopped
When they have softened, add
1 t garlic, minced
Stir well then add
1 15 oz can pumpkin purée
1 14 oz can coconut milk
a splash of lemon juice
Combine well and add
10-12 small meatballs (or IKEA veggie balls)
when the soup begins to bubble, reduce heat to low and simmer 15-20 minutes Covered.
If the soup is too thick, add a cup of water or so, as needed.
Season generously with salt and pepper
Serve with torn pieces of chevre on top.

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