Chunky Jerusalem artichoke soup with pumpkin seeds
Partially mashed Jerusalem artichoke and potato soup, topped with toasted pumpkin seeds.
Active time25 min
Cooking30 min
Total1 h
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Ingredients
- 20 g pumpkin seeds
- 200 g potatoes
- 30 g butter
- 900 ml water
- 800 g jerusalem artichokes
Preparation
Peel the Jerusalem artichokes and potatoes. Rinse them and cut into cubes.
200 g potatoes800 g jerusalem artichokes- vegetable peeler
- knife
Melt the butter in a saucepan. Add the vegetables, stir for 3 minutes, pour in the 900 ml of water and simmer for 25 minutes, until tender.
30 g butter900 ml water- saucepan
While the soup is cooking, toast the seeds in a dry frying pan for 2 minutes, until golden.
20 g pumpkin seeds- frying pan
Roughly mash some of the vegetables in the broth with a manual potato masher. Divide the chunky soup between bowls and add the pumpkin seeds.
- potato masher
- bowls
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration