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!