Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin soup aka crema di zucca (light version). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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. Una Sopa crema delicada y reconfortante con el inigualable sabor y dulzura del Zapallo Cabutia. Preparada con un delicioso y aromático caldo de verduras. This pumpkin soup recipe is creamy AND healthy!
Pumpkin soup aka Crema di zucca (light version) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Pumpkin soup aka Crema di zucca (light version) is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must 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 can achieve it.
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
- Take Water
- Get Salt and pepper
- Make ready 3 leaves sage
- Prepare 70 gr cubes of smoked pancetta as topping
- Make ready Nutmeg as much as we want
- Take Parmesan cheese as topping
It is savory yet sweet, warming yet light. It makes a wonderful first course, to be followed by a roast, or a light supper after too many hearty holiday meals… 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. 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?! La zucca ancora imperversa e per il numero di novembre di CHIERIOGGI ho preparato appunto una crema di zucca!
So that’s going to wrap this up for this special food pumpkin soup aka crema di zucca (light version) recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
