JERUSALEM ARTICHOKE AND CHEESE PUMPKIN SOUP

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Jerusalem Artichoke And Cheese Pumpkin Soup image

Provided by Amanda Hesser

Categories     soups and stews, appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

4 tablespoons butter
1 pound Jerusalem artichokes, sliced thin
1 Spanish onion, sliced thin
1 stalk celery, sliced thin
2 cloves garlic, peeled and crushed
8 cups vegetable or chicken stock
1 Idaho potato, peeled and diced
4 cups cheese pumpkin in 1-inch cubes
1/4 cup brown sugar
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons finely sliced chives

Steps:

  • In a large flameproof casserole over medium heat, melt 2 tablespoons butter. Add artichokes, onions, celery and garlic. Saute until tender, about 10 minutes. Add stock and bring to a boil. Add potatoes, reduce heat to low and simmer 45 minutes.
  • While soup is simmering, preheat oven to 325 degrees. In a small pan, melt 2 remaining tablespoons butter. In a medium-size bowl, combine pumpkin and melted butter, tossing until pumpkin is well coated. Cover a baking sheet with parchment paper, and spread the pumpkin on the sheet in a single layer. Sprinkle with brown sugar. Bake until tender and lightly browned on the edges, 20 to 25 minutes. Remove from oven, and set aside.
  • Add heavy cream to soup, and season to taste with salt and pepper. Transfer in batches to a food processor, and puree until smooth. Adjust seasoning.
  • To serve, place a small mound of the pumpkin in the center of each of 6 bowls. Ladle the soup around pumpkin, and sprinkle each bowl with about a teaspoon of the chives.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 1305 milligrams, Sugar 22 grams, TransFat 0 grams

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