Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pumpkin soup aka crema di zucca (light version). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Pumpkin soup aka Crema di zucca (light version) is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Pumpkin soup aka Crema di zucca (light version) is something that I have loved my entire life.
See great recipes for Pumpkin soup aka Crema di zucca (light version) too! Pumpkin soup aka Crema di zucca (light version). Una Sopa crema delicada y reconfortante con el inigualable sabor y dulzura […] This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs.
To begin with this particular recipe, we have to prepare a few components. You can have pumpkin soup aka crema di zucca (light version) using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Prepare 1.3 kg pumpkin
- Prepare 2 small potatoes
- Get 1 onion
- Get Water
- Prepare Salt and pepper
- Get 3 leaves sage
- Prepare 70 gr cubes of smoked pancetta as topping
- Make ready Nutmeg as much as we want
- Prepare Parmesan cheese as topping
La ricetta classica della crema di zucca è semplice e non presenta difficoltà nella preparazione e si basa su pochi ingredienti: zucca, patate e cipolla. 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?! Pour the pumpkin puree into a deep saucepan, add the stock, and bring to a boil.
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!
Pour the soup into a heated flameproof serving bowl. Sprinkle the Parmesan over the top. This pumpkin soup recipe is creamy AND healthy! Meet my favorite pumpkin soup recipe. It's super creamy (thanks mostly to the pumpkin, with a little help After simmering, did a taste test and decided it was sweet enough, so I left out the maple syrup and used light evaporated milk instead of.
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