Pumpkin and Jerusalem Artichoke Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

This is one of our favourite soups, primarily because the two protagonist vegetables, while both subtle in flavour, blend beautifully together.


  • olive oil 1 tbsp
  • garlic clove 1, chopped
  • rosemary and thyme


  1. In a large saucepan, heat the oil and add the garlic and herbs, quickly followed by the onion and celery.
  2. Once the ingredients have begun to sweat, add the artichokes and pumpkin. Cook for 5–6 minutes, allowing the vegetables to gain colour, then add the stock and bring to the boil.
  3. Simmer for 20–25 minutes, then blend to a smooth consistency.