Hello everybody, I hope you’re 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). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Pumpkin soup aka Crema di zucca (light version) is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Pumpkin soup aka Crema di zucca (light version) is something that I have loved my whole life.
Creamy pumpkin soup delicious, easy to make and vegan! Lovely autumn soup, great served with some croutons. Tortelli di zucca (Homemade Pumpkin Ravioli).
To get started with this recipe, we must prepare a few ingredients. You can have pumpkin soup aka crema di zucca (light version) using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Get pumpkin
- Prepare small potatoes
- Take onion
- Take Water
- Get Salt and pepper
- Take sage
- Make ready cubes of smoked pancetta as topping
- Prepare Nutmeg as much as we want
- Make ready Parmesan cheese as topping
This is one of my favourites, and it's got pumpkin in it! 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.
Instructions 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. Part one - an apple cake with apple cider honey zabaglione. 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?! 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.
So that is going to wrap it up for this special food pumpkin soup aka crema di zucca (light version) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
