For the recipe in English, click here.
Tražiš zdravu, finu i jednostavnu krem juhu od bundeve koju će obožavati i veliki i mali? Ova juha od buće/hokaido tikve, prava je poslastica – bez vrhnja, ali s dodatkom finog kokosovog mlijeka koje joj daje posebnu kremoznost i lagano egzotičan štih. Ovo je najbolja juha od bundeve ako voliš guste i jednostavne juhe od tikve bez vrhnja.
Zahvaljujući prirodno slatkastom okusu buće, ova juha je idealna za djecu kao dio zdrave prehrane djece. Priprema je vrlo jednostavna, a rezultat je toplo, mirisno jelo koje grije iznutra. Bez vrhnja samo čisti okusi prirode! Ako si u potrazi za novim receptima za djecu, idejama za ručak ili večeru ili zdravim, sezonskim jelima, ova juha od tikve definitivno zaslužuje mjesto u tvom tjednom jelovniku za djecu.
Sastojci:
- pola buće (mi koristimo hokaido, ali može i butternut)
- 1 luk
- 4 češnja češnjaka
- povrtni temeljac (mi smo prokuhali bučine sjemenke koje smo izvadili te komadiće luka)
- 4 jušne žlice kokosovog mlijeka
- muškatni oraščić
- 2 žlice maslinovog ulja
- sol i papar po potrebi
Priprema:
- U tepsiju stavite pola buće (prerezanu polovicu dodatno prepolovite, uklonite koštice, ali koru ostavite), jedan luk prerezan na četiri dijela i četiri češnja češnjaka u kori.
- Sve zajedno pokapajte s malo maslinovog ulja te dodajte tri prstohvata papra i jednu žličicu soli (ako ste u prehranu djeteta već uveli sol).
- Pecite u pećnici na 200°C oko 30 do 45 minuta, odnosno dok se rubovi buće lagano ne zažare.
- Izvadite iz pećnice i žlicom odvojite unutrašnjost buće od kore. Ubacite je u blender zajedno s lukom i češnjakom (češnjak je u kori – dovoljno je lagano pritisnuti prstima da ispustite unutrašnjost).
- U blender dodajte 3 dcl povrtnog temeljca (s povrćem), radije manje nego previše – dodat ćete još po potrebi.
- Sve zajedno dobro usitnite u blenderu, pa izlijte u lonac.
- Umiješajte četiri jušne žlice kokosovog mlijeka, naribajte malo muškatnog oraščića i, po želji, pospite mljevenim bučinim sjemenkama. Za dodatni okus i vizualni dojam, možete na vrh juhe dodati i nekoliko kapi bučinog ulja.
Lajkajte članak ako vam se svidio, a u komentarima podijelite kako je ispala vaša juha – jeste li koristili hokaido ili butternut tikvu?
Vaše ideje i iskustva mogu inspirirati i druge čitatelje! 😊🍲
Simple Creamy Pumpkin Soup (Dairy-Free)
Looking for a healthy, tasty, and easy creamy pumpkin soup the whole family will love? This pumpkin soup, made with hokkaido squash, is a true autumn treat – dairy-free, yet rich and creamy thanks to the addition of smooth coconut milk that gives it a gentle, exotic twist. If you enjoy thick, wholesome pumpkin soups without cream, this might just become your favorite!
Thanks to the naturally sweet flavor of pumpkin, this soup is perfect for kids and fits wonderfully into a healthy children’s diet. It’s incredibly simple to make, and the result is a warm, fragrant dish that comforts from the inside out. No cream – just the pure, natural taste of real food!
If you’re looking for new kid-friendly recipes, lunch or dinner ideas, or healthy, seasonal meals, this pumpkin soup definitely deserves a spot in your weekly meal plan.
Ingredients:
- Half a pumpkin (we use hokkaido, but butternut works well too)
- 1 onion
- 4 cloves of garlic
- Vegetable stock (we used the pumpkin seeds and onion scraps to make ours)
- 4 tablespoons of coconut milk
- A pinch of nutmeg
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions:
- Place the halved pumpkin (cut into quarters, seeds removed but skin left on), a quartered onion, and four unpeeled cloves of garlic into a baking dish.
- Drizzle with a bit of olive oil and season with three pinches of pepper and one teaspoon of salt (if your child’s diet already includes salt).
- Roast in the oven at 200°C (392°F) for about 30 to 45 minutes, until the edges of the pumpkin start to caramelize.
- Remove from the oven and use a spoon to scoop the soft pumpkin flesh from the skin. Transfer to a blender along with the roasted onion and garlic (simply squeeze the garlic out of its skin with your fingers).
- Add about 300 ml (1¼ cups) of vegetable stock – start with less, you can always add more later.
- Blend everything until smooth, then pour into a pot.
- Stir in four tablespoons of coconut milk, grate in a bit of nutmeg, and, if desired, sprinkle with ground pumpkin seeds. For extra flavor and a beautiful finish, you can also drizzle a few drops of pumpkin seed oil on top.
If you enjoyed this recipe, give it a like and let us know in the comments how your soup turned out – did you use hokkaido or butternut squash?
Your ideas and experiences can inspire other readers too! 😊🍲
