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.