Pumpkin soup

700g pumpkin
450g Jerusalem artichokes
1 large onion or 2-3 banana shallots, chopped
40ml olive oil
2 cloves garlic, chopped
1.2l chicken or vegetable stock


Cut the pumpkin into wedges and scrape out the seeds. Cut the skin away from the flesh and chop flesh into small pieces. Scrub the artichokes and cut into small square pieces. Sweat the onions, pumpkin and artichokes in the oil until soft, but not coloured. Add the garlic and cook for a few more minutes before adding the salt, pepper and stock. Simmer for about 15 minutes (until the vegetables are soft), liquidise and push through a sieve if you’re serving it at a party.