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Jerusalem artichoke cream soup with baked pumpkin
Cooking
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.
Ingredients
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