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🍽️ Creamy Jerusalem Artichoke Soup with Crispy Pumpkin and Walnuts

236 kcal · 30 min · 4 servings

Ingredients

• 400 g Jerusalem artichokes
• 2 small garlic cloves
• 3 tbsp olive oil
• salt
• pepper
• 1 pinch raw cane sugar
• 2 shallots
• 700 ml vegetable broth
• 100 ml soy cream
• 400 g Hokkaido pumpkin (0.5 Hokkaido pumpkins)
• 30 g walnut kernels (2 tbsp)
• 3 sprigs sage
• 2 tsp truffle oil

Instructions

1. 1. Wash the Jerusalem artichokes very thoroughly under running water.
2. 2. Scrub the skin clean with a vegetable brush.
3. 3. Cut the Jerusalem artichokes into large pieces, keeping the skin on.
4. 4. Peel the garlic cloves.
5. 5. Place the Jerusalem artichoke pieces and the garlic into a baking dish.
6. 6. Add one tablespoon of olive oil.
7. 7. Season with salt, pepper, and a pinch of sugar.
8. 8. Mix everything well so that everything is evenly coated.
9. 9. Cover the dish with aluminum foil.
10. 10. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius, gas: setting 3).
11. 11. Bake the vegetables in the oven for 45 minutes.
12. 12. Meanwhile, peel the shallots.
13. 13. Cut the shallots into thin strips.
14. 14. Heat one tablespoon of oil in a pot.
15. 15. Sauté the shallots over medium heat for 4 to 5 minutes until translucent.
16. 16. Take the baked Jerusalem artichokes and garlic out of the baking dish.
17. 17. Add the cooked contents to the pot with the shallots.
18. 18. Add the vegetable broth and the soy cream.
19. 19. Bring the mixture to a boil.
20. 20. Simmer the soup over low to medium heat for 15 minutes.
21. 21. Peel the pumpkin and remove the seeds.
22. 22. Weigh 125 to 150 grams of the flesh.
23. 23. Cut the pumpkin flesh into very fine cubes.
24. 24. Chop the walnuts coarsely.
25. 25. Wash the sage leaves.
26. 26. Shake the leaves dry.
27. 27. Pluck the leaves off the stems.
28. 28. Heat the remaining olive oil in a frying pan.
29. 29. Fry the sage leaves briefly in the pan until crispy.
30. 30. Let the fried leaves drain on kitchen paper.
31. 31. Fry the pumpkin cubes in the same pan for 5 to 6 minutes until golden brown.
32. 32. Add the walnuts and heat them briefly.
33. 33. Season the pumpkin and walnut mixture with salt and pepper.
34. 34. Puree the soup very finely using a hand blender or stand blender.
35. 35. Season the soup finally with salt and pepper.
36. 36. Blend the soup briefly again to make it foamy.
37. 37. Serve the soup in bowls or deep plates.
38. 38. Distribute the crispy pumpkin, walnuts, and sage leaves on top.
39. 39. Drizzle the soup with a little truffle oil.
40. 40. Serve the soup immediately.

Nutrition per serving

• kcal: 236
• Protein: 5 g · Fett/Fat: 20 g · Carbs: 9 g