Ingredients

• 500 g pumpkin pulp (Hokkaido variety)
• 400 g Jerusalem artichoke
• 300 g potatoes
• 200 g pearl barley
• 40 g sclopit or parsley
• 1 clove of garlic
• 1 large onion
• 1 stalk of white celery
• 1 carrot
• lemon
• fresh herbs (rosemary, thyme, mint, coriander, parsley, tarragon)
• extra virgin olive oil
• salt
• pepper

Peeled the Jerusalem artichokes, cut into cubes and cook in the oven at 200 ° C with a drizzle of oil and a pinch of salt, until they are lightly browned, for about 10 minutes. At this point, add the pumpkin pulp, cut into cubes of the same size as the Jerusalem artichokes, to the pan and roast everything together for another 10-15 minutes.
Cleanse the onion, cut into slices and stew with 1 clove of garlic, a drizzle of oil and 1/2 glass of water for about 15 minutes.
Peeled the potatoes and cut them into cubes of the same size as the Jerusalem artichokes. Add them to the stewed onion, cover with water and cook for about ten minutes.
Add with potatoes, roasted Jerusalem artichokes and pumpkin and more hot water to cover. Cook for another 5 minutes.
Cleanse and finely chop the carrot and celery, then add them to the soup, cook for another 5 minutes and add the sclopit.
Seasoned with fresh aromatic herbs, a drizzle of oil, grated lemon zest, salt and pepper.
Boil the barley separately in boiling salted water for about 40 minutes, drain and serve with the soup.

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