Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pumpkin soup aka crema di zucca (light version). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Pumpkin soup aka Crema di zucca (light version) is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Pumpkin soup aka Crema di zucca (light version) is something which I have loved my entire life.
Creamy pumpkin soup delicious, easy to make and vegan! Lovely autumn soup, great served with some croutons. Togliete dal fuoco, aggiungete un bicchiere di latte e passate con il frullatore ad immersione.
To begin with this particular recipe, we must 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 it.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Make ready 1.3 kg pumpkin
- Get 2 small potatoes
- Prepare 1 onion
- Make ready Water
- Make ready Salt and pepper
- Take 3 leaves sage
- Make ready 70 gr cubes of smoked pancetta as topping
- Get Nutmeg as much as we want
- Make ready Parmesan cheese as topping
Oggi vi propongo una delle mie preferite, a base di zucca. Se non amate questo ortaggio, potete anche sostituirla con le carote o la zucchina, che sono altrettanto dolci. This is one of my favourites, and it's got pumpkin in it! · La crema di zucca è un delicato comfort food, una zuppa preparata con polpa di zucca gialla, aromatizzata alla cannella e servita con crostini dorati. this pumpkin soup has a little kick with the curry balanced by the coconut milk. It's easy to make, smooth and is a great start to any fall meal!
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!
Pour the pumpkin puree into a deep saucepan, add the stock, and bring to a boil. Pour the soup into a heated flameproof serving bowl. Sprinkle the Parmesan over the top. Serve immediately. fusilli pasta. turnip greens. pumpkins. Where's the full recipe - why can I only see the ingredients?
So that is going to wrap it up for this exceptional 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 is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
