Ingredients:

1 small Hokkaido, peeled, deseeded and chopped into chunks

2 small pears, peeled, deseeded and chopped into chunks

1 small onion, chopped

About 25g of fresh ginger, peeled and chopped

1 cinnamon stick

180ml pear juice

About 250-300ml water

Nutmeg (about ½ of small spoon)

Little bit of oil

Salt and pepper

Little bit of lemon juice

Pumpkin seeds

Double cream

Sliced pear

Heat oil and sauté onion, ginger and nutmeg shortly. Add Hokkaido and pear, sauté together for 2-3 minutes. Pour juice and water and bring to boil, then simmer for 20-30 minutes (until Hokkaido is very soft).

Purée with a blender and pour the soup through a fine sieve. If needed, season with salt, pepper and lemon juice.

Serve with pumpkin seeds, double cream, sliced pear and for all pumpkin addict add some homemade pumpkin bread (recipe is in category Bread stories).

-Croatian version-

Sastojci:

1 manja Hokaido bundeva, oguliti, očistiti od sjemenki i nasjeċi na veče komade

2 male kruške, oguliti i nasjeċi na veče komade

1 mali luk, nasjeckati

Oko 25g svježeg đumbira, oguliti i nasjeckati

1 štanga cimeta

180ml soka od kruške

Oko 250-300ml vode

Muškatni orah (oko pola male žlice)

Malo ulja za dinstanje

Sol i papar

Malo limunovog soka

Bučine sjemenke

Vrhnje

Ploške kruške

 

Zagrijati ulje te luk, đumbir i muškatni orah kratko prodinstati. Dodati hokkaido i kruške te zajedno dinstati 2-3 minute. Podliti sa sokom i vodom te pokriveno kuhati na srednjoj vatri dok hokaido ne omekša (ca 20-30 minuta).

Juhu purirati i pasirati kroz gušċe cjedilo. Po potrebi začiniti sa soli, paprom i malo limunovog soka.

Servirati uz bučine sjemenke, vrhnje, ploške kruške i ako ste baš jako ovisni o bundevama, uz domaċa peciva u obliku bundeva (recept je po kategorijom kruh).