Kremasta corba od muskat bundeve (Butternut pumpkin creamy chowder)

Sastojci: 1 muskat bundeva (oko 1,5 kg), 1 praziluk (beli i svetlozeleni delovi, tanko isečeni), 2 šargarepe (srednje, sitno isečene), 3 čena belog luka (očišćen), 2 grančice ruzmarina (sveže), 2 ½ kašike maslinovog ulja, ¼ kašičice mlevenog kumina, ¼ kasicice   dimljene paprike paprike, 1,5 litre čorbe od povrća (ili više), 1 lovorov list (osušen).

Priprema:

1. Zagrejte rernu na 205 C (400 F). Obložite pleh papirom za pečenje.

2. Odrežite peteljku i kraj bundeve i prepolovite po dužini. Izvadite semenke. Zatim ga ponovo prepolovite po dužini. 

3. Odsečenu stranu bundece premažite sa 1 kašikom maslinovog ulja.

4. Stavite svaki komad tikvice, isečenom stranom nadole, na pripremljen pleh. Ispod svakog komada tikvice stavite malu grančicu ruzmarina.

5. Pecite bundevu dok ne omekšaju iznutra, 40 do 50 minuta. Ostavite da se ohladi.

6. Zagrejte 1 ½ kašike maslinovog ulja u dubokom loncu na srednjoj vatri (4). Dodajte praziluk, šargarepu i cele čenove belog luka. Pržite povremeno mešajući, dok praziluk ne omekša, 5 do 8 minuta.

7. Dodajte kumin, dimljenu papriku i ljutu papriku i kuvajte još minut.

8. Dodati 1,25 l čorbe, dodati lovorov list, staviti da provri na (3) i kuvati 15 minuta.

9. Izvadite meko meso sa kore. Odbacite koru i ruzmarin, a zatim stavite bundevu u šerpu.

10. Izvadite lovorov list.

11. Izblendajte supu pomoću stapnog miksera dok ne postane glatka i kremasta. 

Ako je supa previše gusta, dodajte deo ili ceo ostatak čorbe.

Ingredients: 1 butternut squash (around 1.5 kg), 1 leek (white and light green parts, thinly sliced), 2 carrots (medium, finely sliced), 3 cloves of garlic (cleaned), 2 rosemary sprigs (fresh), 2 ½ tablespoons olive oil, ¼ teaspoon ground cumin, ¼ teaspoon smoked paprika pinch or red pepper flakes, 1.5 L vegetable broth or chicken broth (or more), 1 bay leaf (dried).

Preparation:

1. Preheat the oven to 205 C (400 F). Line a baking sheet with baking paper.

2. Cut the stem and end of the squash and cut it in half lengthwise. Scoop out the seeds. Then cut it again in half lengthwise. 

3. Brush the cut side of the squash with 1 tablespoon of olive oil.

4. Place each piece of squash, cut side down, onto the prepared baking sheet. Place a small sprig of rosemary underneath each piece of squash.

5. Roast the squash until soft inside, 40 to 50 minutes. Leave to cool.

6. Heat 1 ½ tablespoons of olive oil in a deep pot over medium heat (4). Add the leeks, carrots, and whole garlic cloves. Fry stirring occasionally, until the leeks have softened, 5 to 8 minutes.

7. Add in the cumin, smoked paprika, and red pepper flakes and cook for another minute.

8. Add 1.25 L of the broth, add the bay leaf, and bring to a simmer (3) and cook for 15 minutes.

9. Scrape out the soft flesh from the peel. Discard the peel and rosemary, then place the squash into the pot with leeks.

10. Remove the bay leaf.

11. Blend the soup using an immersion blender and blend until smooth and creamy. 

If the soup is too thick, add some or all of the rest of the broth.