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Jerusalem Artichoke Soup with Cumin-Orange Walnuts

Made this one up. I suppose it's fitting to make a dish with Jerusalem artichokes after my recent time spent in the beautiful ancient city. I love love the flavor of these delicious tubers.

Chop 8 large (16 small) Jerusalem artichokes (aka sunchokes) and 6 medium fingerling potatoes into fairly uniform-sized pieces (about 1/2" thick). Roughly chop one onion and mince 3 cloves garlic. Add 2 tsp each of: ground cumin, coriander & nutmeg to a large pot. Toast spices on medium for a few minutes. Add a few tablespoons olive oil and onion. Cover and cook on low-med heat for 5-10 minutes, stirring occasionally. Add sunchokes, potatoes, and garlic; stir & cook for 5 minutes. Add chicken stock to just above the level of the vegetables. Bring to a boil and then reduce to low heat. Cover pot and simmer for about 30 minutes, until potatoes and sunchokes are tender. Remove from heat. In batches, transfer mixture to a blender and puree everything until smooth. Add pureed soup back to pot, keep on low heat. Add salt to taste and 3 leaves chopped kale or chard (optional). In small skillet, lightly toast 1/2 c chopped walnuts with 1 tsp honey, 1 tsp olive oil, & 1/2 tsp ground cumin. Transfer to small bowl and toss with the zest of one medium orange. Garnish soup with walnut-orange zest mixture.