Jerusalem artichoke and pumpkin soup

Ingredients for 2 servings:

• 350 g Jerusalem artichoke
• 350 g Hokkaido pumpkin(s)
• 1 onion(s)
• oil
• vegetable broth
• 1 pack of soy cream (Soy Cream Cuisine)
• salt and pepper
• 1 dash of soy sauce
• e.g. chili powder
• possibly soy milk (soy drink), for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian

Brush the Jerusalem artichokes thoroughly under running water. Deseed the pumpkin and, including the skin, cut into dice-sized pieces. Dice the onion. Put the oil in a pot and sauté the onions briefly. Add the pumpkin and the Jerusalem artichoke cubes, which will probably have turned brown by now, stir well, and let them sizzle for a few minutes. Pour in enough vegetable stock to cover everything. Simmer until the vegetables are soft. Once the contents of the soup pot are tender, you can puree everything with a hand blender. First, add the cream. Then season with salt, pepper, soy sauce, and chili, if desired, but do not bring to a boil. If you’re feeling really chef-like and have a milk frother at home, you can froth some soy milk just before serving. Ladle the soup into bowls and place clouds of milk foam on top. The Jerusalem artichoke chips go great with them. The ratio of Jerusalem artichokes to pumpkin is only approximate and can be varied as desired. Jerusalem artichoke tubers require a thorough scrubbing, as the soil clings to them quite stubbornly.