Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, pumpkin soup aka crema di zucca (light version). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
We cut in medium pieces the pumpkin, onion and potatoes. We let it boil in high fire. Part one - an apple cake with apple cider honey zabaglione. Pour the pumpkin puree into a deep saucepan, add the stock, and bring to a boil.
Pumpkin soup aka Crema di zucca (light version) is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Pumpkin soup aka Crema di zucca (light version) is something that I’ve loved my whole life.
To begin with this recipe, we have to first 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 that.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Make ready 1.3 kg pumpkin
- Prepare 2 small potatoes
- Take 1 onion
- Take Water
- Get Salt and pepper
- Make ready 3 leaves sage
- Make ready 70 gr cubes of smoked pancetta as topping
- Get Nutmeg as much as we want
- Get Parmesan cheese as topping
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 pumpkin soup delicious, easy to make and vegan! Lovely autumn soup, great served with some croutons. It won't take long to prepare them and they are so.
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!
Lovely autumn soup, great served with some croutons. It won't take long to prepare them and they are so. My version of this soup is extremely easy: Ingredients. Take the winter squash of your choice, cut into wedges and seeded, and roast the wedges on a baking sheet in a hot oven. Pumpkin soup aka Crema di zucca (light version).
So that is going to wrap it up with this special food pumpkin soup aka crema di zucca (light version) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at 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!
