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Pumpkin and Jerusalem Artichoke Soup with a dash of Clementine

This is the flavour-packed soup to brighten up your mood on a rainy fall or cold winters day. The fruity and brightly coloured pumpkin combines really well with the earthy taste of the Jerusalem artichoke, while the hint of clementine juice cuts through it all with it’s pretty acidity. All the ingredients cook quickly and are easy to purée, so you can have it from pot to steaming bowl in 20 minutes flat.

Jeany Cronk’s recipe was originally posted on the Mirabeau Wine blog.

Pumpkin Jerusalem Artichoke Soup

Pumpkin and Jerusalem Artichoke Soup with a dash of Clementine

This soup is a warm, bright sensory uplift on a grey day. Lovely as a starter or as part of a country lunch and a chilled glass of Rosé will go beautifully with those simple yet amazing flavours. Un très bon appétit!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine French
Servings 4 People


  • 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
  • for garnish Parsley
  • 2 slices bread well toasted


  • Peel the pumpkin and cut 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 close pot with a lid.
  • Let it boil for about 15-20 minutes, until the vegetables are tender.
  • Blend in a food processor until your soup is really silky smooth.
  • Return to your pan.
  • Season the soup robustly with salt, pepper and some muscat and add the juice of 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 if need be with a bit more water, 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.
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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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