Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin soup aka crema di zucca (light version). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Creamy pumpkin soup delicious, easy to make and vegan! Lovely autumn soup, great served with some croutons. Pour the pumpkin puree into a deep saucepan, add the stock, and bring to a boil.
Pumpkin soup aka Crema di zucca (light version) is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Pumpkin soup aka Crema di zucca (light version) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook pumpkin soup aka crema di zucca (light version) using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Get 1.3 kg pumpkin
- Make ready 2 small potatoes
- Get 1 onion
- Make ready Water
- Make ready Salt and pepper
- Prepare 3 leaves sage
- Get 70 gr cubes of smoked pancetta as topping
- Prepare Nutmeg as much as we want
- Take Parmesan cheese as topping
Yes, yes, we're featuring two soup recipes in a row on The Jew & The Carrot - but what is fall without an abundance of warm, creamy soups?! This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness. Really I could have gone without the whipping cream all together.
Steps to make Pumpkin soup aka Crema di zucca (light version):
- We cut in medium pieces the pumpkin, onion and potatoes. We add salt l, sage and 1 lt of water. We let it boil in high fire.
- When its boiled we reduce the heat in medium fire and and we leave it to cook until the pumpkin is soft, (around 20 minutes). When is ready we filter and we keep in a bowl aside all of the boiled water we had in our pot and with a minipimer we squash the mix of potatoes, pumpkin and onion till we have a nice creamy result. If it's too thick we add some of the boiled water we kept aside.
- When the mix is creamy we adjust if needed salt and we add nutmeg and pepper as much as we want. We keep stirring with the minipimer till pepper and nutmeg are dissolved.
- We can keep the remaining water as vegetable broth for soups
- Final step: In a pan we cook the pancetta cubes till they become crispy and with a nice color. We keep it aside in order to add it in our dish or we add it in the pot, depends if you want pancetta in your soup or not.
- We serve the soup and we add either pancetta on top or parmigiano. Enjoy!
I modified this soup so it would be lighter in both fat and calories. Vellutata di zucca e ceci al profumo di rosmarino senza lattosio. La zucca arrostita è una ricetta saporita e semplice da preparare, da sia come antipasto che come contorno, light ma gustosa. La zuppa cavolo nero e zucca è una ricetta invernale e colorata. This pumpkin soup recipe is creamy AND healthy!
So that is going to wrap it up for this exceptional food pumpkin soup aka crema di zucca (light version) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
