Jerusalem Artichokes & Roasted Pumpkin Double Layer Cream Soup
A tasty vegan soup with a blend of potatoes and roasted pumpkin topped by Jerusalem artichokes
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Non-stick baking pan
- Wooden spoon
- Oven
- Pan
- Garlic press
- Immersion blender
- Measuring cup
- Ladle
- Cup
- Kitchen timer
Ingredients
- Artichokes: 600 g. Jerusalem
- Potatoes: 4 each
- Pumpkin: 600 g
- Garlic: 1 clove
- Olive oil: 30 ml
- Vegetable stock: 1 l
- Parsley
- Pistachios: 50 g
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