Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive 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 tasty. This is gonna smell and look delicious.
Pumpkin soup aka Crema di zucca (light version) is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Pumpkin soup aka Crema di zucca (light version) is something which I have loved my entire life.
We cut in medium pieces the pumpkin, onion and potatoes. 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?!
To get started with this recipe, we have to prepare a few components. You can cook pumpkin soup aka crema di zucca (light version) using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Make ready 1.3 kg pumpkin
- Prepare 2 small potatoes
- Get 1 onion
- Get Water
- Make ready Salt and pepper
- Take 3 leaves sage
- Prepare 70 gr cubes of smoked pancetta as topping
- Take Nutmeg as much as we want
- Take Parmesan cheese as topping
Gratis per usi commerciali Attribuzione non richiesta Senza copyright. The humble pumpkin soup gets a lift with the addition of fontina and herbs in this traditional Italian take. This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness.
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!
Aggiungete acqua a coprire il tutto e fate cuocere per un ora o fino a che la zucca non incominci a disfarsi. Togliete dal fuoco, aggiungete un bicchiere di latte e passate con il frullatore ad immersione. Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort - it has a lovely silky texture. For an extra-velvety consistency you can pour the soup through a fine sieve. This pumpkin soup recipe is creamy AND healthy!
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