Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, pumpkin soup aka crema di zucca (light version). It is one of my favorites. For mine, I’m gonna make it a little 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 appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Pumpkin soup aka Crema di zucca (light version) is something that I’ve loved my entire life. They’re nice and they look wonderful.
This is that moment of the year when a soup like this is just perfect. the sweetness of the pumpkin, combined with the acidity of leek, the spices and a. Creamy pumpkin soup delicious, easy to make and vegan! Lovely autumn soup, great served with some croutons. Una Sopa crema delicada y reconfortante con el inigualable sabor y dulzura del Zapallo Cabutia.
To begin with this particular 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 can achieve that.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Take 1.3 kg pumpkin
- Get 2 small potatoes
- Take 1 onion
- Make ready Water
- Take Salt and pepper
- Make ready 3 leaves sage
- Make ready 70 gr cubes of smoked pancetta as topping
- Prepare Nutmeg as much as we want
- Make ready 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.
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!
Cream is stirred in at the end for added richness. Really I could have gone without the whipping cream all together. I modified this soup so it would be lighter in both fat and calories. Looking for the best Pumpkin Soup recipes? Get recipes like Spicy Pumpkin Soup, Curried Squash and Pear Soup and Curried Butternut Squash Soup from Simply Spicy pumpkin soup! with Southwestern flavors of chipotle, cumin, oregano, and served with pepitas, crema fresca, and cilantro. · La crema di zucca è un delicato comfort food, una zuppa preparata con polpa di zucca gialla, aromatizzata alla cannella e servita con crostini dorati. this pumpkin soup has a little kick with the curry balanced by the coconut milk.
So that is going to wrap it up for this special food pumpkin soup aka crema di zucca (light version) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
