Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, pumpkin soup aka crema di zucca (light version). One of my favorites food recipes. For mine, I’m gonna make it a little 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. 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 is enjoyed by millions daily. Pumpkin soup aka Crema di zucca (light version) is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must 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 cook it.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Take 1.3 kg pumpkin
- Prepare 2 small potatoes
- Make ready 1 onion
- Make ready Water
- Get Salt and pepper
- Take 3 leaves sage
- Take 70 gr cubes of smoked pancetta as topping
- Take Nutmeg as much as we want
- Take 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.
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!
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’s 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’m sure you can make this at home. There’s gonna be 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!
