Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pumpkin soup aka crema di zucca (light version). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Pumpkin soup aka Crema di zucca (light version) is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Pumpkin soup aka Crema di zucca (light version) is something which I have loved my whole life. They are fine and they look wonderful.
This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. You can have Pumpkin soup aka Crema di zucca (light I modified this soup so it would be lighter in both fat and calories. The humble pumpkin soup gets a lift with the addition of fontina and herbs in this traditional.
To begin with this particular recipe, we must first 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 can achieve that.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Get 1.3 kg pumpkin
- Prepare 2 small potatoes
- Make ready 1 onion
- Prepare Water
- Prepare Salt and pepper
- Get 3 leaves sage
- Get 70 gr cubes of smoked pancetta as topping
- Prepare Nutmeg as much as we want
- Get Parmesan cheese as topping
I modified this soup so it would be lighter in both fat and calories. 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.
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!
Sprinkle the Parmesan over the top. 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?! The humble pumpkin soup gets a lift with the addition of fontina and herbs in this traditional Italian take. Even without added cream, pumpkin soup takes on a luxuriously velvety texture after it's simmered and pureed.
So that is going to wrap it up with this special food pumpkin soup aka crema di zucca (light version) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
