Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, pumpkin soup aka crema di zucca (light version). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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. 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.
Pumpkin soup aka Crema di zucca (light version) is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Pumpkin soup aka Crema di zucca (light version) is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook pumpkin soup aka crema di zucca (light version) using 9 ingredients and 6 steps. Here is how you cook that.
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
- Get Water
- Get Salt and pepper
- Get 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
La pasta con crema di zucca, speck e pistacchi è facile e golosa: un successo in ogni occasione! Queste cotolette di zucca ripiene di mozzarella vegan sono la soluzione ideale per chi cerca un secondo vegetale diverso dal solito, goloso e profumato. Aggiungete acqua a coprire il tutto e fate cuocere per un ora o fino a che la zucca non incominci a disfarsi. Togliete dal fuoco, aggiungete un bicchiere di latte e passate con il frullatore ad immersione.
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!
Aggiungete acqua a coprire il tutto e fate cuocere per un ora o fino a che la zucca non incominci a disfarsi. Togliete dal fuoco, aggiungete un bicchiere di latte e passate con il frullatore ad immersione. Bowl of pumpkin soup with bread crouton on white wood table. Zuppa di zucca è soddisfacente e il riscaldamento e un ottimo modo per iniziare la stagione autunnale. Zucche intagliate sono decorazione popolari nei pressi Halloween, e questa ricetta vi insegnerà a non buttare via la carne di zucca. È possibile trasformarlo in un delizioso aperitivo!
So that’s going to wrap it up for this special food pumpkin soup aka crema di zucca (light version) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
