Easiest Way to Make Appetizing Pumpkin soup aka Crema di zucca (light version)

Pumpkin soup aka Crema di zucca (light version). 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. Creamy pumpkin soup delicious, easy to make and vegan! Lovely autumn soup, great served with some croutons.

This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great Added a tablespoon of light brown sugar to balance the cayenne pepper and YUMMMY. This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness. Pumpkin soup aka Crema di zucca (light version) very diverse and own ideal taste that unique. Few kinds of Pumpkin soup aka Crema di zucca (light version) recipes are also enough convenient to process and dont take lengthy. Although not everybody likes Pumpkin soup aka Crema di zucca (light version) food, currently some people are get attached and like the various Pumpkin soup aka Crema di zucca (light version) foods on hand. This could be visible than the number of restaurants that prepare Pumpkin soup aka Crema di zucca (light version) as one of the serving. You can have Pumpkin soup aka Crema di zucca (light version) using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pumpkin soup aka Crema di zucca (light version)

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

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. Home Our Latest Posts Crema di zucca (Winter Squash Soup). Who doesn't love winter squash soup?

Pumpkin soup aka Crema di zucca (light version) step by step

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!.

It is savory yet sweet, warming yet light. 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?! Gratis per usi commerciali Attribuzione non richiesta Senza copyright. The humble pumpkin soup gets a lift with the addition of fontina and herbs in this traditional Italian take.

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