Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special 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.
Pumpkin soup aka Crema di zucca (light version) is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Pumpkin soup aka Crema di zucca (light version) is something which I have loved my entire life. They are nice and they look fantastic.
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. This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs.
To get started with this particular recipe, we have to first 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 cook it.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Make ready 1.3 kg pumpkin
- Get 2 small potatoes
- Make ready 1 onion
- Make ready Water
- Get Salt and pepper
- Make ready 3 leaves sage
- Make ready 70 gr cubes of smoked pancetta as topping
- Make ready Nutmeg as much as we want
- Prepare Parmesan cheese as topping
Who doesn't love winter squash soup? It is savory yet sweet, warming yet light. The humble pumpkin soup gets a lift with the addition of fontina and herbs in this traditional Italian take. Part one - an apple cake with apple cider honey zabaglione.
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!
The humble pumpkin soup gets a lift with the addition of fontina and herbs in this traditional Italian take. 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?! Gratis per usi commerciali Attribuzione non richiesta Senza copyright. Pumpkin soup in the fall is something that never gets old.
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 reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
