Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, pumpkin soup aka crema di zucca (light version). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Creamy pumpkin soup delicious, easy to make and vegan! Lovely autumn soup, great served with some croutons. This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs.
Pumpkin soup aka Crema di zucca (light version) is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Pumpkin soup aka Crema di zucca (light version) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first 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 that.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Get 1.3 kg pumpkin
- Prepare 2 small potatoes
- Make ready 1 onion
- Get Water
- Make ready Salt and pepper
- Make ready 3 leaves sage
- Take 70 gr cubes of smoked pancetta as topping
- Make ready Nutmeg as much as we want
- Take Parmesan cheese as topping
Cut the remaining butter into thin slices and float them on the soup. Sprinkle the Parmesan over the top. 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.
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!
La zuppa cavolo nero e zucca è una ricetta invernale e colorata. 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?! Looking for the best Pumpkin Soup recipes? Get recipes like Spicy Pumpkin Soup, Curried Squash and Pear Soup With onion and lightly spiced with curry powder, ginger, mustard seeds, cumin.
So that’s going to wrap this up for this special food pumpkin soup aka crema di zucca (light version) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
