Digestive pumpkin and Jerusalem artichoke soup

With the arrival of October, and then in the colder months,pumpkin soup is such a universal dish that it appears on American, European, and even Asian tables. Thanks to its sweet-tinged flavor, which at first taste brings to mind more of a dessert than a main course, it has the superpower of really winning everyone over.

L’autrice di questa ricetta rivisitata è Sofia Tertzakian, Product Developer e responsabile dei progetti di Ricerca e Sviluppo in Wilden. Medico e chef, la sua strada l’ha portata dall’Argentina a Firenze passando per l’Asia attraverso un percorso di studi davvero impressionante. E se questi pochi indizi ti hanno fatto venire curiosità di conoscerla, ti consigliamo di leggere la sua intervista. 

Before we start with the preparations one last curiosity: this recipe was on the menu we designed for our event ‘A Day with Wilden‘ at Fusillo Lab‘s creative studio. Our guests loved it, we hope it conquers you too!

Ingredients:

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

Procedure:

1. Peel and cut the pumpkin. Remove and save the seeds for later; they will be used for a crunchy topping. Clean and chop the Jerusalem artichoke as well.

2. In a pot, put squash and Jerusalem artichokes with oil and salt. Cook for 5 minutes. Then add water until it covers and also soak a sachet of Remedium n. 3 – Digestive.

3. Let simmer until vegetables are soft and half the water has evaporated. Then remove from the fire.

4. Remove the herbal tea bag, then, using an immersion blender, blend everything until smooth. A suggestion to make the soup even silkier in texture? Add a splash of coconut milk, mascarpone or sour cream.

5. In a small frying pan or in the oven, toast the pumpkin seeds.

6. Voila, the soup is ready to serve. Garnish with a drizzle of raw oil and toasted seeds before bringing it to the table.