Soul Food

Creamy Jerusalem Artichoke Soup

with Pumpkin and Truffle Oil
Average: 4 (8 votes)
(8 votes)
Creamy Jerusalem Artichoke Soup

Creamy Jerusalem Artichoke Soup - Perfect as a small meal or a sophisticated starter

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Health Score:
8,1 / 10
25 min.
ready in 1 hr 20 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Seldom does a soup provide as many ballast substances as this one - namely almost half the daily requirement. They ensure long-lasting satiety, a healthy intestinal flora and good cholesterol levels. In addition, potassium for the regulation of the water balance and a fit heart are supplied to you.

The tuber, popular in earlier times and known as "potato", fell into oblivion when the potato was discovered. Jerusalem artichoke came back into fashion a few years ago. And this is a good thing, because its slightly sweetish taste has a very special charm.

1 serving contains
(Percentage of daily recommendation)
Calorie224 kcal(11 %)
Protein5 g(5 %)
Fat18 g(16 %)
Carbohydrates8 g(5 %)
Sugar added1 g(4 %)
Roughage13.5 g(45 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.2 mg(14 %)
Folate45 μg(15 %)
Pantothenic acid0.2 mg(3 %)
Biotin3.4 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C8 mg(8 %)
Potassium655 mg(16 %)
Calcium37 mg(4 %)
Magnesium47 mg(16 %)
Iron4.3 mg(29 %)
Iodine1 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids2.5 g
Uric acid21 mg
Cholesterol0 mg
Development of this recipe:


400 grams Jerusalem artichoke
2 small garlic
3 tablespoons olive oil
2 shallots
700 milliliters Vegetable broth
100 milliliters Soy creamer
½ Hokkaido pumpkin (400 grams)
2 tablespoons Walnut (30 grams)
3 sprigs Sage
Truffle oil
How healthy are the main ingredients?
garlicolive oilsaltsugarshallotHokkaido pumpkin

Kitchen utensils

1 Pot, 1 Skillet, 1 Casserole dish, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Ladle, 1 Immersion blender (or blender), 1 Aluminum foil, 1 Vegetable brush

Preparation steps

Creamy Jerusalem Artichoke Soup preparation step 1

Rinse and scrub Jerusalem artichokes thoroughly. Cut into large pieces. Peel garlic.

Creamy Jerusalem Artichoke Soup preparation step 2

Place Jerusalem artichokes and garlic in baking dish and mix with 1 tablespoon olive oil. Season with salt, pepper and a pinch of sugar. Cover with aluminum foil and bake in preheated oven at 200°C (fan 180°C, gas mark 3) (400°F/convection 350°F) until tender, about 45 minutes.

Creamy Jerusalem Artichoke Soup preparation step 3

Meanwhile, peel shallots and slice thinly.

Creamy Jerusalem Artichoke Soup preparation step 4

Heat 1 tablespoon oil in a pot over medium heat. Cook shallots, stirring, until softened, 4-5 minutes.

Creamy Jerusalem Artichoke Soup preparation step 5

Add cooked Jerusalem artichokes and garlic to pot. Add broth and soy creamer, bring to a boil and simmer over medium-low heat for 15 minutes.

Creamy Jerusalem Artichoke Soup preparation step 6

Peel and core pumpkin. Weigh 125-150 grams (4 1/2 to 5 1/4 ounces) pumpkin (save the rest for another use). Cut pumpkin into very small pieces. Roughly chop walnuts. Rinse sage, shake dry and remove stems.

Creamy Jerusalem Artichoke Soup preparation step 7

Heat remaining oil in a skillet over medium-high heat. Add sage leaves and cook, turning, until leaves are crispy. Drain on paper towels.

Creamy Jerusalem Artichoke Soup preparation step 8

Add pumpkin and cook, shaking the pan, until golden-brown, 5-6 minutes. Add walnuts and cook until warmed through. Season with salt and pepper.

Creamy Jerusalem Artichoke Soup preparation step 9

Puree soup until completely blended with an immersion blender. Season with salt and pepper and whisk until frothy.

Creamy Jerusalem Artichoke Soup preparation step 10

Ladle soup into bowls or deep plates. Divide pumpkin, nuts and sage over soup and drizzle with a few drops of truffle oil. Serve immediately.