Pumpkin and Jerusalem Artichoke Soup with a Dash of Clementine
This flavour-packed soup will brighten your mood on a rainy fall or cold winter day. The fruity and brightly coloured pumpkin combines really well with the earthy taste of the Jerusalem artichoke. At the same time, the hint of clementine juice cuts through it all with its delicate acidity. All the ingredients cook quickly and are easy to purée, so you can have them in a pot or steaming bowl in 20 minutes flat.
Jeany Cronk’s recipe was originally posted on the Mirabeau Wine blog.
Pumpkin and Jerusalem Artichoke Soup with a Dash of Clementine
This soup is a warm, bright sensory uplift on a grey day. It is lovely as a starter or as part of a country lunch. A chilled glass of rosé will pair beautifully with those simple yet amazing flavours. Un très bon appétit!
Equipment
- food processor or immersion blender
- microplane zester optional
Ingredients
- 1/2 muscat pumpkin or a butternut squash
- 5-6 Jerusalem artichokes
- 1 sweet onion chopped
- 1 clementine squeezed
- 50 ml cream or a couple tbsp of Mascarpone
- springs parsley for garnish
- 2 slices bread well toasted
Instructions
- Peel the pumpkin and cut it into chunks.
- Cut the knobbly bits off the Jerusalem artichokes, peel and dice.
- Put the onion in a pot with some olive oil and fry for a few minutes.
- Add the pumpkin and the artichokes and pot roast it for a few minutes, taking care not to burn any of it.
- Add 500mL of water and cover the pot with a lid.
- Let it boil for about 15-20 minutes until the vegetables are tender.
- Blend in a food processor until the soup is silky smooth.
- Return to your pan.
- Season the soup robustly with salt, pepper and some muscat and add the juice from the clementine.
- You can add some more chopped clementine skin if you like the citrusy taste.
- Then add the cream or mascarpone and adjust the thickness with a bit more water if needed. It shouldn’t be too thick or gloopy.
- Cut the roasted bread into chunks and place in a bowl with some olive oil.
- Chop the parsley and add everything to the soup once it’s been put into a serving bowl or individual bowls. That way, the bread remains crunchy and will be much more enjoyable.
Tried this recipe?Let us know how it was!
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