Steps to Prepare Favorite Pumpkin soup aka Crema di zucca (light version)

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pumpkin soup aka crema di zucca (light version). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Pumpkin soup aka Crema di zucca (light version) is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is 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 fantastic.

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 have to 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 it.

The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):

1. Make ready 1.3 kg pumpkin
2. Take 2 small potatoes
3. Prepare 1 onion
4. Get Water
5. Get Salt and pepper
6. Take 3 leaves sage
7. Get 70 gr cubes of smoked pancetta as topping
8. Make ready Nutmeg as much as we want
9. Get Parmesan cheese as topping

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. 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?!

Instructions to make Pumpkin soup aka Crema di zucca (light version):

1. 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.
2. 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.
3. 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.
4. We can keep the remaining water as vegetable broth for soups
5. 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.
6. 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?! 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. Crema di zucca (Vellutata di zucca): la Ricetta perfetta, veloce, squisita!

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