Jerusalem Artichoke & Roasted Pumpkin Cream Soup
Creamy potato, Jerusalem artichokes, roasted pumpkin, parsley, and pistachios; fall is in the air and the kitchen.
Ingredients
sunchokes
pumpkin
potatoes: of choice
pistachios: chopped (roasted)
parsley: chopped
Instructions
Peel and cube pumpkin and potatoes, then cover with olive oil in a non-stick baking pan and bake at 175 C / 350 F for 30-35 minutes until crispy.
Peel and chop Jerusalem artichokes sauté garlic in a pan and add artichokes. After 5 minutes, add vegetable stock and simmer for 10 minutes.
Remove artichokes and vegetable stock from heat, and blend together.
Blend vegetable stock and artichokes until creamy.
Blend pumpkin and potatoes, then add artichoke cream.
Top with chopped (we like roasted) pistachios, chopped parsley, and serve.
Recipe was originally posted on Fine Dining Lovers