Jerusalem artichoke cream soup with baked pumpkin

Name: Jerusalem artichoke cream soup with baked pumpkin
Total time: 45 min
Yield: 4
Ingredients: 260 g Jerusalem artichoke; 100 g potatoes; 30 g onion; 5 g garlic; 30 g leek; 1.2 l vegetable broth; 15 g olive oil; 210 g coconut milk; 8 pods of young peas (optional); 200 g baked pumpkin; 8 g flax seeds; watercress for decoration; 120 g avocado; salt to taste; ground black pepper to taste

Cookinero 7 April 2025

Jerusalem artichoke cream soup with baked pumpkin

Step-by-Step Cooking Instructions

Step 1

Jerusalem artichoke, potatoes, leeks, onions and garlic cut into pieces of arbitrary shape and fry in olive oil. Add vegetable broth, bring to a boil, salt and leave for 20-30 minutes, brew. Process with a blender until smooth, add coconut milk, mix and bring to a boil again.

Step 2

Cut the baked pumpkin into small pieces. Place pumpkin and avocado slices, green peas and watercress in a deep plate, sprinkle with flax seeds. Pour over the soup just before serving.