Sorry, you need to enable JavaScript to visit this website.
Jerusalem Artichokes & Roasted Pumpkin Double Layer Cream Soup

Jerusalem Artichokes & Roasted Pumpkin Double Layer Cream Soup

A tasty vegan soup with a blend of potatoes and roasted pumpkin topped by Jerusalem artichokes

10 January, 2013
Average: 4.5 (8 votes)

Type of dish

Dietary Consideration

Season & Occasion

serves for


total time

1 HR 40 MIN


600 g, Jerusalem
4 each
600 g
1 clove
Olive oil
30 ml
Vegetable stock
1 l
50 g


Peel the pumpkin and potatoes. Cut into small cubes and put all in a non stick baking pan. Pour 15 ml of olive oil and stir with a wooden spoon.

Bake in the oven at 350°F for about 35/40 minutes until golden and crispy. Peel the Jerusalem artichokes and cut into small pieces. Pour 15 ml of extra virgin olive oil in a pan and add a clove of garlic.

When garlic is golden add the Jerusalem artichokes. Sauté for 5 minutes, then add 500 ml of vegetable stock. Let simmer for about 10 minutes. Turn off the heat. With an immersion mixer blend the Jerusalem artichoke until creamy.

Add a little fresh chopped parsley and pour into cups. With the immersion mixer blend potatoes and roasted pumpkin with the remaining vegetable broth until creamy.

Pour this cream into cups. Decorate each cup with chopped roasted pistachios and serve.

Search Recipes

Wasabi Noodles with Beans and Tofu

Wasabi Noodles with Beans and Tofu

Next Recipe