Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pumpkin soup aka crema di zucca (light version). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
We cut in medium pieces the pumpkin, onion and potatoes. Creamy pumpkin soup delicious, easy to make and vegan! Lovely autumn soup, great served with some croutons.
Pumpkin soup aka Crema di zucca (light version) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Pumpkin soup aka Crema di zucca (light version) is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first 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 it.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Take 1.3 kg pumpkin
- Get 2 small potatoes
- Get 1 onion
- Get Water
- Take Salt and pepper
- Prepare 3 leaves sage
- Take 70 gr cubes of smoked pancetta as topping
- Make ready Nutmeg as much as we want
- Make ready Parmesan cheese as topping
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?! This pumpkin soup recipe is creamy AND healthy!
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!
Meet my favorite pumpkin soup recipe. It's super creamy (thanks mostly to the pumpkin, with a little help After simmering, did a taste test and decided it was sweet enough, so I left out the maple syrup and used light evaporated milk instead of. Home Our Latest Posts Crema di zucca (Winter Squash Soup). Who doesn't love winter squash soup? It is savory yet sweet, warming yet light.
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 am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
