This week’s theme in the GFGF group is winter squash chosen by Margaret. As I already explained last year there is only the word Kürbis in German for butternut and other winter squashes. For the
Jerusalem Artichoke & Pumpkin Soup
I used Hokkaido. It is easy to use, because you don’t have to peel it. Jerusalem Artichoke and pumpkin or winter squash go well together. Jerusalem artichoke is considered an excellent substitute for potatoes. They are rich in inulin and fructooligosaccharides and are therefore an ideal item to include in diabetic diets.
Jerusalem Artichoke & Pumpkin Soup 
Yield:4 Servings
Jerusalem Artichoke & Pumpkin Soup: Diced pumpkin and Jerusalem artichoke cut into sticks are sautéed with onion and garlic, infused with broth, seasoned with thyme and finished with cream after cooking time.
Ingredients:
- 300 grams of pumpkin ; Ulrike:Hokkaido, seeded, diced
- 300 grams Jerusalem artichoke; peeled, cut into sticks
- 1 large onion, peeled, diced
- 1 clove garlic, peeled, diced
- oil
- 1,2 l vegetable broth
- 1 small handful of fresh thyme
- ½ l cooking cream
- 1-2 lemons, the juice
- salt
- pepper
TOPPING
- 200 grams bacon
- 75 grams sunflower seeds
- thyme leaves
Instructions
- Sauté the vegetable cubes in a large pot with a little oil for about 2 minutes. Add broth and thyme and simmer until everything is soft – about 20 minutes
- Now pour in the cream and cook for another 1 – 2 minutes. Remove the pot from the heat and blend the soup with a hand blender until smooth. Season to taste with lemon juice, salt and pepper.
- Fry the bacon in a pan. When half cooked, add sunflower seeds and finish toasting all together.
- Serve with bacon and sunflower seeds as garnish, add some fresh thyme on top.
total time: 1 hour
preparation time: 15 minutes
cooking/baking time: 20 – 30 minutes
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