Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pumpkin soup aka crema di zucca (light version). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Pumpkin soup aka Crema di zucca (light version) is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Pumpkin soup aka Crema di zucca (light version) is something that I have loved my entire life.
You can have Pumpkin soup aka Crema di zucca (light I modified this soup so it would be lighter in both fat and calories. Cream is stirred in at the end for added richness. Really I could have gone without the whipping cream all together.
To get started with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Prepare 1.3 kg pumpkin
- Prepare 2 small potatoes
- Prepare 1 onion
- Prepare Water
- Prepare Salt and pepper
- Prepare 3 leaves sage
- Prepare 70 gr cubes of smoked pancetta as topping
- Prepare Nutmeg as much as we want
- Take Parmesan cheese as topping
Tortelli di zucca (Homemade Pumpkin Ravioli). Pour the pumpkin puree into a deep saucepan, add the stock, and bring to a boil. Cut the remaining butter into thin slices and float them on the soup. Sprinkle the Parmesan over the top.
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!
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. 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?!
So that’s going to wrap this up with this exceptional food pumpkin soup aka crema di zucca (light version) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
