Pumpkin "With a Difference" Soup
- Pumpkin soup with a little spice and after taste of artichoke
- Rob Yarrall
Serves/Makes:6 or more medium bowls
- 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
- 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)
- 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.