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JUHA OD BUNDEVE GOLICE S JABUKOM

Sastojci:

500 g bundeve golice

1 manja jabuka

1 veća glavica luka, nasjeckana

3 češnja češnjaka, sitno nasjeckana

½ žličice cimeta

1 žličica crvene paprike – po želji

2 žl maslinovog ulja

1 l povrtnog temeljca

250 ml vrhnja za kuhanje

Sol

Papar s limunom

Ribani parmezan

Osušene  sjemenke golica za posipanje

Priprema:

Bundevu ogulite, izvadite (i sačuvajte) sjemenke, a meso narežite na kockice.

Na ulju kratko propirjajte luk i češnjak, dodajte bundevu i pirjajte 15-ak minuta dok ne omekša. Po potrebi podlijte s malo temeljca.

Jabuku ogulite, očistite od sjemenki i narežite na sitno. Dodajte bundevi i pirjajte još 10-ak minuta.

Umiješajte cimet (i crvenu papriku ako želite), pa štapnim mikserom usitnite u kašu. Dodajte preostali temeljac i kuhajte dok ne zavrije. Smanjite vatru, umiješajte vrhnje za kuhanje, posolite i popaprite po ukusu. Lagano kuhajte još 2 minute.

Juhu servirajte posipanu krupno naribanim prmezanom i osušenim sjemenkama bundeve.

NAPOMENA: Sjemenke za posipanje pripremite sami.  Kad ih izvadite iz bundeve, očistite ih od vlakana i rasporedite u tankom sloju po limu za pečenje. Pospite krupnom solju i sušite barem 30-ak minuta na 100 °C  (najbolje  u pećnici s ventilatorom).

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STYRIAN PUMPKIN AND APPLE SOUP

Ingredients:

500 g Styrian pumpkin
1 small apple
1 large onion, chopped
3 cloves garlic, finely chopped
½ teaspoon cinnamon
1 teaspoon paprika (optional)
2 tbsp olive oil
1 l vegetable stock
250 ml cooking cream
salt
lemon pepper
grated parmesan cheese
dried pumpkin seeds for garnish

Method:

Peel, seed and dice the pumpkin, reserving the seeds.
Sauté the onion and garlic in oil briefly. Add the pumpkin and sauté for about 15 minutes, until soft. Pour in some stock if needed.
Peel, seed and finely chop the apple. Add to the pumpkin and sauté for another 10 minutes.
Stir in the cinnamon (and paprika – to taste). Use a hand held blender to make a puree. Add the (remaining) stock and bring to a boil. Lower the heat, add the cooking cream and season with salt and pepper to taste. Cook for another 2 minutes.
Serve the soup with coarsely grated parmesan cheese and dried pumpkin seeds.

NOTE:

DIY – drying pumpkin seeds. After you seed a pumpkin, clean the seeds of any stringy pulp and arrange on a baking tin in a single layer. Sprinkle with coarse salt and roast for about 30 minutes in an oven preheated to 100 °C (turn on the oven vent if available).

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