Description:

Pumpkin soup with a little spice and after taste of artichoke

Source:

Rob Yarrall

Serves/Makes:6 or more medium bowls

Ingredients

• 3 large potatoes
• 3 pieces of pumpkin or enough to equal the potatoes
• 6 Jerusalem artichokes or enough to equal the potatoes
• 1 large onion
• 1 tsp (5 ml) mustard powder
• 1-1/2 tsp (7 ml) curry powder (hot/mild to your taste)
• 1-1/2 tsp (7 ml) mixed herbs or to taste
• 2 or more cloves garlic
• salt and black ground pepper (again to taste)
• water to cover prepared vegetables

Preparation

• Peel and dice the potatoes, add to cooking pot large enough to cook all ingredients.
• Bring the potatoes to the boil with 1 tsp (5 ml) salt.
• Prepare pumpkin and then artichoke (skin on)as per potatoes, dice the onion.
• When potatoes are cooked add pumpkin, artichoke, onion and other herbs and spices.
• You may add water at this point, just enough to cover all ingredients if you like thick soup or more if thick is not your thing.
• Bring to boil and then simmer for 20 minutes or until all is cooked, at this point I use a stick blender to break down any lumps (thats only because I like mine smooth)

Comments

I came up with this recipe one day when I went to make Pumpkin Soup and found I only had a small piece left, so I put this togeather we all liked it and I have been making it ever since. I grow the Jerusalam Artichokes myself, this is a root vegetable that looks a bit like ginger but tastes a little like yams. If you can't find any you could use yams. Have fun with it.