Jerusalem Artichoke Soup with Spiced Pumpkin Seeds

A creamy and heartwarming Jerusalem artichoke soup topped with a spiced pumpkin seed garnish.

Serves: 8

Prep Time: 35 min

Cooking Time: 25 min

Total:  60 min

Ingredients

1/4 cup lemon juice
4 cups water
2 1/2 lb. Jerusalem artichokes, thinly sliced
2 tbsp. butter or margarine
1 onion, chopped
2 cloves garlic, chopped
2 yellow potatoes, peeled and diced
6 cups vegetable stock

Pumpkin Seed Garnish
1 tbsp. butter
1 cup raw pepitas (shelled pumpkin seeds)
1/2 tsp. sugar
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
sea salt
pepper

Directions

1. Place sliced artichokes, water and 2 tsp. lemon juice in a large bowl. Soak while you prepare the other ingredients, then drain.
2. Melt butter in a large pot and saute onions and garlic.
3. Add potato, artichokes and vegetable stock, bringing it to a boil. Reduce heat and simmer for 15 minutes.
4. Puree using an immersion blender and stir in remaining lemon juice before serving.
5. To make spiced seeds, melt butter in a small saucepan. Add sugar, pepitas and spices, stirring over low heat until the seeds begin to pop.
6. Garnish bowl with spiced pumpkin seeds.

Recipe from LCBO Food & Drink 2012