Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pumpkin soup aka crema di zucca (light version). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Creamy pumpkin soup delicious, easy to make and vegan! Lovely autumn soup, great served with some croutons. Una Sopa crema delicada y reconfortante con el inigualable sabor y dulzura del Zapallo Cabutia.
Pumpkin soup aka Crema di zucca (light version) is one of the most popular of current viral foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Pumpkin soup aka Crema di zucca (light version) is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to 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 cook it.
The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):
- Make ready 1.3 kg pumpkin
- Take 2 small potatoes
- Prepare 1 onion
- Take Water
- Take Salt and pepper
- Prepare 3 leaves sage
- Prepare 70 gr cubes of smoked pancetta as topping
- Make ready Nutmeg as much as we want
- Take Parmesan cheese as topping
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. This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness.
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!
Really I could have gone without the whipping cream all together. I modified this soup so it would be lighter in both fat and calories. Vellutata di zucca e ceci al profumo di rosmarino senza lattosio. La zucca arrostita è una ricetta saporita e semplice da preparare, da sia come antipasto che come contorno, light ma gustosa. La zuppa cavolo nero e zucca è una ricetta invernale e colorata.
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