Krem supa od bundeve sa kurkumom (Creamy pumpkin soup with turmeric)

Anti-inflamatorna - protiv upalna krem supa od bundeve i kurkume.

Sastojci: 600 g bundeve, 1 manji crni luk (ili beli deo praziluka za lakše varenje), 1 čen belog luka (opciono), 1 kašika maslinovog ulja, 1 kašičica kurkume u prahu, prstohvat crnog bibera, ½ kašičice mlevenog đumbira, 700–800 ml povrtnog bujona (bez aditiva) ili vode, prstohvat soli, 100 ml kokosovog mleka ili biljne pavlake* (bez dodatog šećera).

Priprema:

1. Crni i beli luk oljustiti i sitno iseckati. Bundevu oljustiti i iseci na kockice.

2. Na maslinovom ulju dinstaj crni luk na tihoj vatri (2) dok ne omekša (bez prženja).

3. Dodaj beli luk kratko propzi, tek da zamiriše.

4. Dodaj bundevu, kurkumu, đumbir i biber i so i promešaj.

5. Nalij bujon ili vodu i kuvaj 20–25 minuta dok bundeva ne omekša.

6. Izmiksaj u kremastu teksturu.

7. Dodaj kokosovo mleko, kratko zagrej (pazi da ne prokljuca) i posluži.

Koju biljnu pavlaku da koristiš za supu od bundeve?

Biljne pavlake:

1. Pavlaka od indijskog oraha - neutralna biljna pavlaka bez dodatog secera
2. Kokosova antiinflamatorna kisela pavlaka
3. Biljna pavlaka od ovsenih pahuljica bez aditiva 

Inflamaciju dodatno smanjuju:

• par kapi hladno ceđenog maslinovog ulja na kraju
• malo cimeta ili kurkume u prahu preko
• nekoliko semenki bundeve

Zašto je antiinflamatorna?

• Bundeva – bogata beta-karotenom i antioksidansima
• Kurkuma + crni biber – snažno deluju protiv upale (kurkumin se bolje apsorbuje uz biber)
• Maslinovo ulje – zdrave mononezasićene masti
• Đumbir – smanjuje inflamaciju i podržava varenje

Anti-inflammatory pumpkin and turmeric cream soup.

Ingredients: 600 g of pumpkin, 1 small onion (or the white part of a leek for easier digestion), 1 clove of garlic (optional), 1 tablespoon of olive oil, 1 teaspoon of turmeric powder, a pinch of black pepper, ½ teaspoon of ground ginger, 700-800 ml of vegetable broth (without additives) or water, a pinch of salt, 100 ml of coconut milk or plant cream* (no added sugar).

Preparation:

1. Peel and finely chop the onion and garlic. Peel the pumpkin and cut it into cubes.

2. Sauté the onion in olive oil over low heat (2) until soft (without frying).

3. Add the garlic and fry for a short time, until it smells good.

4. Add pumpkin, turmeric, ginger, pepper and salt and mix.

5. Pour broth or water and cook for 20-25 minutes until the pumpkin is soft.

6. Blend into a creamy texture.

7. Add coconut milk, heat briefly (be careful not to boil) and serve.

Which plant cream should you use for pumpkin soup?

Plant cream:

1. Neutral plant cream without added sugar
2. Coconut anti-inflammatory sour cream
3. Plant oat flakes cream without additives 

Inflammation is additionally reduced by:

• a few drops of cold-pressed olive oil at the end
• a little cinnamon or turmeric powder on top
• a few pumpkin seeds

Why is it anti-inflammatory?

• Pumpkin - rich in beta-carotene and antioxidants
• Turmeric + black pepper - strongly anti-inflammatory (curcumin is better absorbed with pepper)
• Olive oil – healthy monounsaturated fats
• Ginger – reduces inflammation and supports digestion