Peel onions, dice 2 onions. Peel and roughly chop the garlic. Cut mangos from the stone. Cut the flesh in a grid pattern down to the skin, cut off the skin. Cut pumpkin into slices, remove seeds.
Peel, wash and roughly dice the pumpkin. Potatoes peel, wash and roughly dice. Heat 3 tablespoons of oil in a large pot, fry onions and garlic in it until transparent. Add pumpkin and potatoes, fry briefly, sprinkle with sugar and allow to caramelize slightly.
Add mangoes and deglaze with broth. Season with salt and pepper. Bring to the boil, cover and cook for 20-25 minutes. Soak rolls in water. Finely dice 2 onions. Peel ginger and grate finely.
Wash and clean the chilli, cut lengthwise and remove the seeds. Cut the pods into small pieces. Knead minced meat, eggs, ginger, diced onion, 2 teaspoons salt, pepper, chilli and squeezed out bread roll. Form small balls from the minced mass.
Heat 3-4 tablespoons of oil in a large frying pan. Fry the meatballs in it in two portions for 4-5 minutes each while turning over medium heat. Puree the soup with a blender, season to taste with salt, pepper and vinegar.
Add balls, heat again and arrange in small bowls. Garnish with chilli peppers.