Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin soup aka crema di zucca (light version). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
We cut in medium pieces the pumpkin, onion and potatoes. Tortelli di zucca (Homemade Pumpkin Ravioli). 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. Oggi vi propongo una delle mie preferite, a base di zucca.
Pumpkin soup aka Crema di zucca (light version) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Pumpkin soup aka Crema di zucca (light version) is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first 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):
- Get 1.3 kg pumpkin
- Take 2 small potatoes
- Prepare 1 onion
- Make ready Water
- Take Salt and pepper
- Make ready 3 leaves sage
- Take 70 gr cubes of smoked pancetta as topping
- Make ready Nutmeg as much as we want
- Take Parmesan cheese as topping
Cut the remaining butter into thin slices and float them on the soup. 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?!
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!
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?! Looking for the best Pumpkin Soup recipes? Get recipes like Spicy Pumpkin Soup, Curried Squash and Pear Soup and Curried Butternut Squash Soup from Simply Spicy pumpkin soup! with Southwestern flavors of chipotle, cumin, oregano, and served with pepitas, crema fresca, and cilantro. Aggiungete acqua a coprire il tutto e fate cuocere per un ora o fino a che la zucca non incominci a disfarsi.
So that is going to wrap this up for this special food pumpkin soup aka crema di zucca (light version) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
