Pumpkin Soup // Bučkina juha
petek, december 11, 2015
ENG
Confession: I was a picky child. Vegetables were not my favourite. Courgettes and pumpkins were among those I couldn't stand. Wienerschnitzel and french fries on the other hand - now those I could happily eat all day every day. Whenever I could choose lunch for my grandma to cook, you could bet your last euro cent that french fries would be on the menu. My brother was all for that. Everyone else not so much.
The first time I've had pumpkin soup I was in Switzerland visiting my cousin over the christmas holidays and my aunt made it. It was orange. Orange. What kind of soup is orange? But I was to afraid to say that I wouldn't eat it. (What would they think?) Luckily I ate it and it was delicious. Back home I immediately told my mom what we had for dinner and she was, to say the least, surprised I would even consider putting a spoon of pumpkin soup in my mouth. Yeah, childish I know.
Now, many years later, after having been a vegetarian for a while, I love it. It tastes yummy and there's really no special cooking skill needed. Both thumbs up!
So when lastly my dear assistant Helena asked me if I wanted one of their homegrown pumpkins, I could not say no and I took some photos along the way.
Ingredients:
- pumpkin, peeled and deseeded (easiest to do with a spoon)
- one big onion or two smaller ones
- 2 cloves of garlic
- water (bring to the boil in a kettle)
- 3 table spoons of extra virgin olive oil
- salt / pepper
- some thyme leaves, one rosemary branch
- 1 teaspoon of curry (if you like it, I din't use it this time, but I do occasionally)
- one or two tablespoons of sour cream or greek style yoghurt (I didn't have any of those and the soup came out quite creamy anyways, but it gives it the extra flavour, the creaminess that you want in a cream vegetable soup!)
The how-to:
Peel the washed pumpkin and take out the seeds, then cut it up into medium sized chunks. Cut the onions and squash the garlic. In a saucepan heat the olive oil, add the onion and garlic and wait for their edges to get brownish. Than add the pumpkin, thyme and rosemary and wait for a minute or so, so some parts get a bit brown and add the boiling water to cover the pumpkins. Add salt and pepper. Cook for 15 minutes or until the pumpkin chunks get all squishy. Use a hand blender and puree it. Depending on its consistency add water. And add sour cream or greek yoghurt.
Alternatively you can also bake the pumpkins with salt/pepper and thyme/rosemary in the oven for 25-30 min on 180, before putting them in the saucepan (with olive oil, onions and garlic) and adding water. If you decide to try this you will find that the soup ends up a bit sweeter, I find.
Serve it with just a bit of pumpkin seed oil, it tastes amazing.
I had about 1.5 kg of pumpkins and I used about 2 litres of water.
SLO
Priznam, da sem bila zelo izbirčen otrok in zelenjave nisem najbolj marala. Bučke, raznih vrst, teh pa sploh ne. Dunajski in pomfri, na drugi strani, ja, to pa bi lahko jedla ves dan, vsak dan. Ko sem lahko izbrala kosilo, ki mi ga je babica skuhala, kar verjamite, da je pomfri bil na meniju. Bratu je bilo vseč. Ostalim malo manj.
Prvič sem bučkino juho jedla v Švici, ko sem bila na obisku pri sestrični za božične praznike in jo je pripravila teta. Bila je oranžna. Oranžna. Kakšna juha je oranžna? Nisem si upala reči, da je ne bom jedla, le kaj bi si mislili? Še dobro, ker je bila odlična. Ko sem se vrnila nazaj sem mami seveda povedala kaj smo jedli in je bila precej presenečena, da sem žlico bučkine juhe sploh dala v usta. Otročje, vem.
Sedaj, po mnogih letih (od tega sem celo nekaj časa bila vegi) jo obožujem. Okus je fenomenalen in ni potrebno biti talentiran v kuhinji da jo narediš. To je to!
Ko me je zadnjič moja draga asistentka Helena vprašala, če bi imela njihovo domačo muškatno bučo, nisem mogla reči ne. Sem pa imela fotoapart pri roki!
Kaj potrebujemo?
- bučo, olupljeno in očiščeno semen (kar z žlico, bo šlo najlažje)
- eno veliko ali dve manjši čebuli
- 2 stroka česna
- vodo (vrelo)
- 3 žlice ekstra deviškega olivega olja
- sol / poper
- nekaj timijanovih lističev in vejico rožmarina
- 1 žličko currya (če vam ustreza, tokrat ga nisem uporabila, a občasno ga)
- žlico ali dve kisle smetane ali grškega jogurta (nisem imela nič od tega in je juha bila še kar kremasta, a doda tisti dodatni okus, ki si ga pri zelenjavni juhi želimo!)
Kako?
Bučo se olupi in odstrani semena ter nareže na srednje velike koščke. Narežemo še čebulo in stisnemo česen. V loncu segrejemo olje in dodamo čebulo in česenj ter počakamo, da robovi porjavijo. Dodamo bučo, timijan in rožmarin, počakamo morda minutko, da se buča malo 'zapeče' in nato dolijemo vodo, da je vse pokrito. Solimo, popramo. Kuhamo kakšnih 15 minut oz. dokler kocke ne začnejo razpadati. S paličnjakom piriramo. Glede na konsistenco dodamo vodo. Dodamo kislo smetano ali grški jogurt.
Lahko pa se buča prej tudi speče. Skupaj s soljo/poprom, timijanom/rožmarinom v pečici za 25-30min na 180, preden se jo da v lonec (z olivnim oljem, čebulo, česnom) in zalije z vodo. Morda se meni samo zdi, ampak na tak način pride juha nekoliko bolj sladkasta.
Postrežemo z bučnim oljem.
Jaz sem imela 1.5 kg muškatne buče in približno 2 litra vode.
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