Pumpkin and Jerusalem artichoke soup with gingerbread croutons

Recipe: Pumpkin and Jerusalem artichoke soup with gingerbread croutons

Pumpkin soup recipe for a gourmet evening, here we made croutons with gingerbread. A soup recipe every week during the cold seasons, often an easy fix for kids to eat vegetables, they love soup. Vegetable soup with Jerusalem artichoke and pumpkin, topped with a few grilled croutons, we loved this original soup. this pumpkin soup recipe will take you off the beaten track, in fact the advantage of soups is that they can vary each time.

Recipe ingredients

Pumpkin and Jerusalem artichoke soup recipe with gingerbread croutons for (4 people)
800 gr of pumpkin (about 3)
400 gr Jerusalem artichoke
200 gr of gingerbread
150 gr of potatoes
1 tablespoon of parsley
1 tablespoon of olive oil
Salt and pepper

Instructions

Peel, wash and cut the vegetables into small squares.
Brown the Jerusalem artichokes in a casserole dish with a little olive oil, leaving them a little golden.
Add the potatoes and grill them then finally the pumpkin
Cover with water, quantity according to the tastes of each one, salt, pepper and cook for an hour on fire.
Meanwhile, cut the gingerbread into slices 1 cm thick.
Brown them in a little butter and olive oil, be careful as the gingerbread is very sweet, so watch your little croutons.
Once grilled on both sides, cut them into small squares.
Grind your soup, serve it with the croutons, a spoonful of crème fraîche and a pinch of parsley.
Reserve your croutons alongside the soup as they are fragile and may suffer from the heat of the soup.

Preparation time: 20 minutes
Cooking time: 60 minutes
Number of people: 4
4 star rating: 1 review