Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pumpkin soup aka crema di zucca (light version). It is one of my favorites food recipes. This time, I will 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 popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Pumpkin soup aka Crema di zucca (light version) is something which I’ve loved my entire life.
This is that moment of the year when a soup like this is just perfect. the sweetness of the pumpkin, combined with the acidity of leek, the spices and a. This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. 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 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 that.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Get pumpkin
- Make ready small potatoes
- Prepare onion
- Prepare Water
- Take Salt and pepper
- Get sage
- Take cubes of smoked pancetta as topping
- Take Nutmeg as much as we want
- Get Parmesan cheese as topping
One of the nicest parts of this, my favorite season, is the arrival of wonderful produce: mushrooms, endive, chestnuts, cabbage, radicchio… but for me no other vegetable is as. This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for maximum flavor. I can't say that my version is exactly the same, but it is equally satisfying and fresh.
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!
It calls for roasted pumpkin for maximum flavor. I can't say that my version is exactly the same, but it is equally satisfying and fresh. This pumpkin soup recipe includes instructions on how to roast fresh pumpkin, for maximum pumpkin flavor. · 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! This creamy pumpkin soup is delicious as an easy weeknight meal or an elegant starter soup for your holiday dinners!
So that’s going to wrap this up with this special food pumpkin soup aka crema di zucca (light version) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is 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!
