Digestive soup with pumpkin and Jerusalem artichoke

With the arrival of October, and then in the colder months, pumpkin soup is such a universal dish that it appears on American, European but also Asian tables. Thanks to its sweet taste, which at first bite brings to mind more a dessert than a first course, it has the superpower to truly conquer everyone.

The author of this revised recipe is Sofia Tertzakian, Product Developer and Head of Research and Development projects at Wilden. Physician and chef, her path took her from Argentina to Florence by way of South East Asia through a truly impressive course of study. And if these few clues have made you curious to know her better, we suggest you read her interview. 

Before starting with the preparations, one last curiosity: this recipe was part of the menu we created for  ‘A day with Wilden‘, the event we organized at Fusillo Lab. Our guests liked it a lot, we hope it will conquer your palate too!

Ingredients:

• 1 pumpkin with its seeds
• 1 kg di Jerusalem artichoke
• 1 bag of Remedium n. 3 – Digestive
• water
• olive oil
• salt to taste
• optional: sour cream, coconut milk or mascarpone

Method:

1. Peel and cut the pumpkin. Remove and save the seeds for later, they’ll be used for a crunchy topping. Also clean and chop the Jerusalem artichoke.

2. In a saucepan, put pumpkin and Jerusalem artichokes with oil and salt. Cook for 5 minutes. Then add water to cover and immerse a bag of Remedium n. 3 – Digestive.

3. let simmer until the vegetables are soft and half of the water has evaporated. Then remove from heat.

4. Remove the herbal tea bag, then use a blender to get a smooth texture. A suggestion to make the soup even silkier in texture? Add a splash of coconut milk, mascarpone or sour cream.

5. Toast the pumpkin seeds in a pan or in the oven.

6. Voila, the soup is ready to serve. Before bringing it to the table, garnish with a drizzle of oil and a handful of toasted seeds.