Sunchokes add a silky creaminess to warm soups and pair beautifully with velvety Kabocha squash for a comforting fall and winter soup. This simple, festive vegan recipe is perfect for Thanksgiving and serves as a lovely starter or side.
I love serving soup on Thanksgiving!
Try presenting small portions in shot glasses as appetizers, or serve bowls with a selection of garnishes.
A simple soup with six tasty garnishes — use a few or all.
1. Swirl coconut cream (or crème fraîche if not vegan) in the center of each bowl.
2. Add three roasted sunchoke “petals” per bowl for a crisp garnish.
3. Scatter broken garlic croutons across the top for texture.
4. Finish with fresh herbs such as chopped chives or petite parsley sprigs.
5. Drizzle a touch of good-quality truffle oil for an optional luxury note.
6. Add a final sprinkle of ground pink peppercorns to brighten the flavor.
Sunchokes and kabocha: quick notes
Sunchokes (Jerusalem artichokes) are the edible tubers of the sunflower. Despite the confusing name, they aren’t related to globe artichokes and are grown for their knobby, flavorful roots. In North America their prime season runs from October through April. Raw, they have a crisp, icy texture similar to water chestnuts; when cooked they become creamy with a slightly nutty, savory flavor. They cook faster than potatoes and can be roasted, boiled, steamed, mashed or fried. Nutritionally, their inulin-rich fiber helps moderate blood sugar, and they’re a good source of potassium, iron and vitamin B1.
Kabocha squash
Also called Japanese pumpkin, kabocha has a deep green skin and rich, yellow-orange flesh. Its texture is buttery and tender, and its flavor combines the sweetness of pumpkin and sweet potato. Roast it cut-side down for an easy, flavorful base for the soup.
Enjoy them raw: Jerusalem artichokes can be eaten raw—grated or thinly sliced they add crunch to salads much like jicama.
Easy to prepare
Roast the kabocha—cut in half, scoop seeds and roast cut-side down on parchment until tender (about 35–40 minutes). While the squash cooks, peel and chop the sunchokes and sauté them with onion, garlic and seasonings. Add vegetable broth, simmer until the tubers are tender, then add the roasted squash and simmer briefly to meld flavors. Cool slightly and puree until smooth. Adjust salt to taste, then serve warm with your chosen garnishes.
Quick garnish tips:
Sunchoke Petals: Preheat oven to 425°F. Thinly slice sunchokes (about 1/8″ thick) and arrange on a tray. Brush both sides with olive oil, sprinkle with sea salt and roast until edges brown and slices are crisp. Cool before using.
Broken Garlic Croutons: Crumble a small amount of garlic croutons over each serving for crunch.
Notes on broth and sodium: The sodium content depends on the vegetable broth you choose. I often use a concentrated organic vegetable base and adjust seasoning after blending.
Recipe author: This recipe is by Karen Sheer and may not be reproduced without permission.
Enjoy this flavorful, creamy soup and all its garnishes!
Karen
Sunchoke & Kabocha Soup with Fabulous Garnishes
Karen Sheer a zest for life
6 servings
20 mins
45 mins
1 hr 5 mins
Equipment
- heavy 4 quart pot
- blender
Ingredients
- 2 pounds kabocha squash
- 1 1/2 pounds sunchokes (Jerusalem artichokes)
- 1 tablespoon extra virgin olive oil
- 1 cup onion, peeled, 1/2″ dice
- 1 tablespoon grated garlic
- 3/4 teaspoon ground pink peppercorns
- 5 cups vegetable broth*
Instructions
Cook the kabocha squash
- Preheat oven to 350°F. Line a baking tray with parchment. Cut the squash in half lengthwise, scoop out seeds and place cut-side down on the tray. Brush a little olive oil underneath and roast until soft, about 35–40 minutes. Cool slightly, slice into strips, remove the skin with a knife and chop into 1″ pieces. (About 4 1/2 cups.)
Finish the soup
- While the squash roasts, wash and lightly peel the sunchokes if needed, then cut into 1″ chunks (about 4 1/2 cups). Heat olive oil in a heavy soup pot over medium-low heat and sauté the onion until softened, about 5 minutes. Add the sunchokes, garlic and ground pink peppercorns and cook, stirring, for 5 minutes. Add the vegetable broth, bring to a boil, then cover and reduce to a simmer. Cook until sunchokes are tender, about 20 minutes. Add the roasted kabocha pieces and simmer, covered, for 10 minutes to blend flavors.
- Cool slightly and puree the soup in batches until smooth. Taste and adjust salt, depending on the broth used. Serve warm.
Serve warm with garnishes — use one or all
- 1. Swirl coconut cream or crème fraîche in the center of each bowl.
- 2. Add three roasted sunchoke “petals” per bowl.
- 3. Scatter broken garlic croutons on top.
- 4. Sprinkle chopped fresh chives or add small parsley sprigs.
- 5. Drizzle a touch of high-quality truffle oil (optional).
- 6. Finish with an extra pinch of ground pink peppercorns.
Notes
Fabulous Garnishes:
Sunchoke Petals: Preheat oven to 425°F. Slice sunchokes thinly (about 1/8″ thick), brush both sides with olive oil, sprinkle with sea salt and roast until edges brown and slices are crisp. Cool before using. For croutons, crumble a tablespoon over each serving.
*I used a concentrated organic vegetable base. The sodium level depends on the broth you use, so season the soup after blending to taste.
This recipe is by Karen Sheer and may not be reproduced without the author’s consent.
Nutrition
Nutrition information is an approximation.