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Pumpkin "With a Difference" Soup
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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.

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