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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 mins
Cook Time 20 mins
Total Time 30 mins
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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