Pumpkin and Jerusalem Artichoke Soup
- TypeSoup
- Main ingredientBal Kabağı
- Servings4
- Time45 min
Last updated: July 2026
Ingredients
- 350 g Jerusalem artichokes
- 350 g pumpkin
- 1 onion
- Half a small cup (~50 ml) olive oil
- 1 tsp black pepper
- 1 dessert spoon salt
- 4 cups (200 ml each) water
- 1 tsp turmeric
Instructions
Wash the Jerusalem artichokes, peel them, and cut into large pieces.
Peel the pumpkin and slice it.
Cut the onion into large pieces.
Method
Add the olive oil and onion to a pot and sauté for 5 minutes.
Add the chopped vegetables to the pot. Pour in the water and add the salt. Close the lid and cook for 20 minutes.
Blend the cooked mixture until smooth.
Put it back on the stove, add the spices, and simmer for 5 more minutes.
If the consistency is too thick, add boiling water to taste.
Enjoy your meal! 🌿
Soup
